Parmesan Cheese Caesar Salad Recipe
Caesar Salad was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. Eggplant Eggs is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. It is most popularly enjoyed as a Side Dish. I suggest that you try out this Caesar Salad recipe, and tell me how you find it.
Ingredients
5 fl. oz. olive oil
4 thick slices white bread, crusts removed and cut into cubes
1 garlic clove
1 1/2 teaspoons salt
2 tablespoons wine vinegar
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon prepared mustard
1/8 teaspoon sugar
1/4 teaspoon black pepper
2 heads cos lettuce, washed and dried
6 anchovy fillets, cut in small pieces
1 egg, cooked in boiling water for 1 minute
2 oz. Parmesan cheese, grated
Directions
Heat 2 fluid ounces [1/4 cup] of the olive oil in a large, heavy frying pan over moderately high heat.
Fry the bread cubes in the oil for 10 to 15 minutes or until crisp, turning frequently with a spoon.
Remove the croutons from the pan and drain them on kitchen paper towels.
Mash the garlic together with the salt in the bottom of a large salad bowl.
Add the remaining olive oil, the vinegar, lemon juice, Worcestershire sauce, mustard, sugar and the pepper and mix well.
Tear the lettuce into bite sized pieces and add to the salad bowl with the anchovies.
Toss well with the dressing.
Break the egg over the top of the salad, add the croutons and Parmesan cheese and toss the salad again.
Fry the bread cubes in the oil for 10 to 15 minutes or until crisp, turning frequently with a spoon.
Remove the croutons from the pan and drain them on kitchen paper towels.
Mash the garlic together with the salt in the bottom of a large salad bowl.
Add the remaining olive oil, the vinegar, lemon juice, Worcestershire sauce, mustard, sugar and the pepper and mix well.
Tear the lettuce into bite sized pieces and add to the salad bowl with the anchovies.
Toss well with the dressing.
Break the egg over the top of the salad, add the croutons and Parmesan cheese and toss the salad again.
