Caesar salad #1

Yield: 8 Servings

Measure Ingredient
2 \N Cloves garlic; separated
½ teaspoon Anchovy paste
½ cup Olive oil
2 \N Heads romaine lettuce; broken into pieces
1 \N Egg
3 tablespoons Wine vinegar
4 \N Lemons; juice of
1 tablespoon Worcestershire
½ cup Grated parmesan cheese
1 cup Croutons
\N \N Salt to taste

Mix 1 clove pressed garlic, anchovy paste and oil. Let stand at room temperature 1 hour. Rub chilled salad bowl with 1 clove garlic; add lettuce, oil mixture and egg. Toss lightly. Add vinegar, lemon juice, Worcestershire, cheese and salt. Toss again. Add croutons and serve immediately.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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