Caesar salad 2

Yield: 1 servings

Measure Ingredient

1. Over torn romaine (3 heads for 6 servings), zig-zag a stream of olive oil- about ⅓ cup. Repeat with 3 tablespoons vinegar. Squeeze in 1 lemon.

2. With a flourish, break 1 or 2 coddled eggs (cooked 1 to 1½ minutes) atop salad greens. In Caesar Cardini's words, "Make a production of it!"

3. Give your pepper mill several generous twists- fresh-ground pepper makes a snappy difference. Shake in some salt, a splash of Worcestershire.

4. In goes grated Parmesan cheese. Roll-toss salad. When every leaf glistens, add a handful of Caesar Croutons; toss again. Anchovy topper, anyone?

From: Sallie Krebs Date: 04 Mar 95 Submitted By FLORENCE THOMPSON On 03-22-95

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