Caesar Salad Recipe
Ingredients
| 1 cos lettuce (sometimes called romaine) | ||
| Anchovies | 4 | |
| Garlic | 1 Clove (5gm), crushed | |
| French bread slice | 8 | |
| Egg | 1 | |
| Freshly ground pepper and salt | ||
| Lemon juice | 1 | |
| Olive oil | 3 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| 3 tablespoons gratedparmesan cheese | ||
Directions
Separate lettuce leaves, wash carefully and dry. Crisp in refrigerator. Mash anchovies and garlic then spread on french bread. (These are now called croutes.) Bake in a slow oven 150C (300F) until crisp and dry. Allow to cool. Place egg gently into boiling water for 50 seconds only. Arrange lettuce in a large bowl, season with salt and pepper, add coddled egg. Combine lemon juice, oil and Worcestershire sauce in a small bowl then beat with a fork. Add to salad with cheese and croutes. Roll leaves in dressing until each leaf is glistening with dressing. Be gentle — do not bruise the leaves. Serve at once. Serves 2 as a meal, 4 as a side salad or first course.
Chef
