Original Caesar Salad Recipe
Ingredients
| Garlic | 2 Clove (5gm), quartered | |
| 1 c. olive or salad oil | ||
| 1 c. bread cubes | ||
| Grated Parmesan cheese | ||
| 3 med. heads romaine lettuce | ||
| Wine vinegar | 3 Tablespoon | |
| Lemon juice | 1 | |
| Eggs | 2 | |
| Dash of Worcestershire sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place garlic in olive oil; let stand for several days.
Remove garlic.
Spread bread cubes on cookie sheet.
Pour small amount of garlic oil over bread cubes.
Bake at 225 degrees for 2 hours.
Sprinkle with cheese.
Place in jar; refrigerate.
Tear lettuce into pieces; place in chilled salad bowl.
Sprinkle with remaining garlic oil, vinegar and lemon juice.
Boil eggs for 1 minute.
Break into salad; season with salt, pepper and Worcestershire sauce.
Sprinkle with cheese.
Toss until dressing is combined and leaves are well coated.
Add croutons; toss lightly.
Remove garlic.
Spread bread cubes on cookie sheet.
Pour small amount of garlic oil over bread cubes.
Bake at 225 degrees for 2 hours.
Sprinkle with cheese.
Place in jar; refrigerate.
Tear lettuce into pieces; place in chilled salad bowl.
Sprinkle with remaining garlic oil, vinegar and lemon juice.
Boil eggs for 1 minute.
Break into salad; season with salt, pepper and Worcestershire sauce.
Sprinkle with cheese.
Toss until dressing is combined and leaves are well coated.
Add croutons; toss lightly.
Chef
