Yield: 4 servings
|2 \N||Romaine lettuce|
|½ teaspoon||Fresh ground black pepper|
|8 tablespoons||Parmesan cheese|
|10 drops||Worcestershire sauce|
|2 mediums||Lemons, juice of|
|4 ounces||Garlic flavored oil|
|2 \N||Coddled eggs|
Recipe by: Ceasar Cardini
Break romaine lettuce into 2-inch strips, discarding outer leaves.
Then pour oil over lettuce.
Sprinkle pepper and salt over lettuce. Toss several times, add eggs, Worcestershire and lemon
juice. Toss several times again. Sprinkle with cheese, add croutons, toss one more time. Serve