Original Caesar Salad Recipe
Ingredients
Garlic Olive Oil Caesar Croutons
3 medium heads romaine, chilled and broken into 2- or 3-inch pieces (16 cups)
2 to 3 tablespoons wine vinegar
1 lemon, halved
2 1-minute coddled eggs
Dash Worcestershire sauce
Whole black pepper
1/3 cup grated Parmesan cheese
Rolled anchovy fillets (optional)
Directions
One or more days before serving prepare Garlic Olive Oil.
Several hours before serving prepare Caesar Croutons.
Chill salad bowl and dinner plates.
At serving time place romaine in chilled salad bowl.
Drizzle with about 1/3 cup Garlic Olive Oil; drizzle with vinegar.
Squeeze lemon over; break in eggs.
Add Worcestershire; sprinkle with salt.
Generously grind pepper over; sprinkle with cheese.
Toss lightly till dressing is well combined and romaine is coated.
Add Caesar Croutons; toss once or twice.
Several hours before serving prepare Caesar Croutons.
Chill salad bowl and dinner plates.
At serving time place romaine in chilled salad bowl.
Drizzle with about 1/3 cup Garlic Olive Oil; drizzle with vinegar.
Squeeze lemon over; break in eggs.
Add Worcestershire; sprinkle with salt.
Generously grind pepper over; sprinkle with cheese.
Toss lightly till dressing is well combined and romaine is coated.
Add Caesar Croutons; toss once or twice.
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