Caesar Salad Recipe
Summary
Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
| Garlic | 1 Clove (5gm) | |
| Virgin olive oil | 1/2 Cup (16 tbs), divided | |
| Croutons | 1 Cup (16 tbs) | |
| Romaine lettuce head | 1 Large | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| 1 one minute egg | ||
| Juice of one lemon | ||
| 3-4 anchovy fillets, chopped | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Crush garlic in small bowl; pour oil over and let stand several hours.
Brown croutons (made from stale French bread) in 3 tablespoons garlic oil, stirring often, or toast in slow oven.
Tear romaine into large salad bowl; sprinkle with salt and ground pepper.
Pour remaining garlic oil over, and toss until every leaf is glossy.
Break the one minute egg into salad; squeeze lemon juice over and toss thoroughly.
Add chopped anchovies and grated cheese, toss again.
Add croutons; toss gently and serve immediately.
Brown croutons (made from stale French bread) in 3 tablespoons garlic oil, stirring often, or toast in slow oven.
Tear romaine into large salad bowl; sprinkle with salt and ground pepper.
Pour remaining garlic oil over, and toss until every leaf is glossy.
Break the one minute egg into salad; squeeze lemon juice over and toss thoroughly.
Add chopped anchovies and grated cheese, toss again.
Add croutons; toss gently and serve immediately.
Chef
