Egg Safe Caesar Salad Recipe
Ingredients
| Egg white | 1 | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 teaspoon coarse-grained mustard | ||
| 1/2 teaspoon each Worcestershire and salt | ||
| Pepper | 1 | |
| Romaine lettuce head | 1 Large, crisped | |
| Croutons | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 5 canned anchovy fillets, drained and chopped | ||
Directions
Combine egg white and lemon juice in an airtight container.
Cover and refrigerate for at least 2 days or up to 4 days.
Place egg mixture in a food processor or blender.
Add oil, garlic, mustard, Worcestershire, and salt.
Whirl until blended.
Season to taste with pepper.
Tear lettuce into bite-size pieces and place in a serving bowl.
Add dressing and mix gently.
Top with croutons, cheese, and anchovies.
Cover and refrigerate for at least 2 days or up to 4 days.
Place egg mixture in a food processor or blender.
Add oil, garlic, mustard, Worcestershire, and salt.
Whirl until blended.
Season to taste with pepper.
Tear lettuce into bite-size pieces and place in a serving bowl.
Add dressing and mix gently.
Top with croutons, cheese, and anchovies.
Chef
