Caesar salad #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic; separated | |
| ½ | teaspoon | Anchovy paste |
| ½ | cup | Olive oil |
| 2 | Heads romaine lettuce; broken into pieces | |
| 1 | Egg | |
| 3 | tablespoons | Wine vinegar |
| 4 | Lemons; juice of | |
| 1 | tablespoon | Worcestershire |
| ½ | cup | Grated parmesan cheese |
| 1 | cup | Croutons |
| Salt to taste | ||
Directions
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.
CAMILLE BROWN
TIBURON, CA
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, .