Cubbison's caesar salad
1 salad
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Romaine lettuce, washed and chilled | |
| ¼ | cup | Olive oil |
| 1 | Clove garlic, minced | |
| 1 | Egg | |
| 2 | tablespoons | Lemon juice |
| 1 | To 2 tablespoons red wine vinegar | |
| ½ | teaspoon | Worchestershire sauce |
| 4 | To 6 anchovy fillets, cut into bits (optional) | |
| ¼ | cup | Grated Parmesan cheese |
| Freshly ground black pepper | ||
| 1 | cup | Caesar style croutons |
Directions
Tear lettuce into bite-sized pieces and place into large bowl.
Combine olive oil and garlic and toss with lettuce. Immerse egg into boiling water exactly 1 minute. Break egg over salad, sprinkle with lemon juice, vinegar and Worchestershire, and toss well. Add anchovies (if desired), cheese, pepper and croutons. Mix gently, and serve at once.
Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1 egg white combined with the 2 tablespoons lemon juice and refrigerate 48 hours before using. Or, use a hard-cooked egg and puree with dressing ingredients in blender or food processor, adding 2 additional tablespoons olive oil.
Options: add grilled chicken breast, cut into slices, small cooked shrimp or sliced oil-packed sun-dried tomatoes.