Romaine Caesar Salad Recipe
Ingredients
| Garlic | 1 Clove (5gm), minced (Salad oil) | |
| 2 c. bread cubes | ||
| 1lge. head romaine | ||
| 1lge. head lettuce | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated (Salad oil) | |
| Bleu cheese | 1/4 Cup (16 tbs), crumbled (Salad oil) | |
| Lemon juice | 1/4 Cup (16 tbs) (Salad oil) | |
| Tabasco | 1/4 Teaspoon (Salad oil) | |
| Salt | 3/4 Teaspoon (Salad oil) | |
| Dry mustard | 1/4 Teaspoon (Salad oil) | |
| Egg | 1 (Salad oil) | |
Directions
Heat 2 tablespoons salad oil in skillet with garlic.
Add bread cubes; heat until lightly browned.
Tear crisp, chilled romaine and lettuce into bite-sized pieces into salad bowl; sprinkle with cheeses.
Combine 1/2 cup oil, lemon juice.
Tabasco, salt and dry mustard; shake to blend.
Pour over salad greens; toss lightly.
Break egg into salad; toss lightly until egg disappears.
Add croutons, tossing well; serve immediately.
Add bread cubes; heat until lightly browned.
Tear crisp, chilled romaine and lettuce into bite-sized pieces into salad bowl; sprinkle with cheeses.
Combine 1/2 cup oil, lemon juice.
Tabasco, salt and dry mustard; shake to blend.
Pour over salad greens; toss lightly.
Break egg into salad; toss lightly until egg disappears.
Add croutons, tossing well; serve immediately.
Chef
