Vincent price's caesar salad for a busy cook
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Heads romaine lettuce; washed and dried | |
| 1 | Clove garlic;, peeled | |
| ¾ | cup | Olive oil |
| 1 | dash | Cayenne pepper |
| 1 | dash | Tabasco® sauce |
| 1 | teaspoon | Sugar |
| 1 | 10\" strip anchovy paste | |
| Freshly ground black pepper | ||
| ½ | teaspoon | Salt |
| 1 | Whole egg | |
| 1 | large | Lemon;, juiced |
| Freshly grated Parmesan cheese | ||
| Croutons | ||
Directions
Place the peeled garlic clove in olive oil in a container with a tight-fitting lid; set aside overnight. Remove and discard garlic from oil; add cayenne, Tabasco, sugar, and anchovy paste. Shake well to mix; set aside. Tear the lettuce leaves into smaller pieces and place in a large salad bowl. Sprinkle with salt and pepper. Pour the seasoned oil over all and toss gently so that all leaves are well coated. Boil the egg for 1 minute (bring water to a boil, lower egg into water with a large spoon and begin timing). Crack the shell and drop egg into salad. Squeeze lemon juice over egg and stir gently into salad. It will have a creamy appearance. Just before serving, sprinkle cheese over all and add croutons. Toss lightly to mix.
NOTES : This recipe contains a partially-cooked egg. If you are concerned about salmonella, substitute an equivalent amount of Egg Beaters or other egg substitute.
Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #763 by Crane Walden <cranew@...> on Aug 28, 1997