Caesar salad #3

Yield: 6 Servings

Measure Ingredient
1 Clove garlic; mashed
½ cup Salad oil
2 quarts Salad greens
1 can (2-oz) anchovy fillets
2 Tomatoes; cut in wedges
1 Egg; beaten
1 teaspoon Worcestershire sauce
¼ cup Freshly squeezed lemon juice
¼ teaspoon Pepper
½ teaspoon Salt
½ cup Grated Parmesan or Bleu cheese
1 cup Croutons

Add garlic to oil; let stand. Break salad greens into large bowl. Add anchovies, cut into pieces, and tomatoes. Strain oil, and pour over vegetables. Combine other ingredients (except croutons) and beat well. Add to salad, along with croutons, and toss lightly. Yield: 6 servings.

To make croutons: Cut bread into ½-inch cubes. Fry in hot shortening to which garlic has been added; drain.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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