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Caesar salad

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Ingredients/Components

salt - 3/4 tsp
lemon juice - 2 Tbsp
salad oil - 1/2 c
dry mustard - 1/4 tsp
freshly ground pepper - 1/4 tsp
Worcestershire sauce
Parmesan cheese - 2 Tbsp
clove garlic - 1 item
egg raw - 1 item
crumbled Bleu cheese - 1/4 c
anchovy fillets, drained and chopped - 6 item
French bread cubes, crusts removed - 1 c
large head romaine or leaf lettuce, chilled or spinach - 1 item

How to make caesar salad:

Crush 1/2 clove of the garlic and combine it in a jar with the salad oil. Cover the jar and refrigerate the garlic oil at least 1 hour. Heat 2 tablespoons of the garlic oil in a medium skillet. Add the bread cubes and saute them until they are browned, stirring often, and set them aside.

Add the salt, mustard, pepper, Worcestershire sauce and anchovies to the remaining garlic oil and shake it vigorously. Continue refrigerating it until it is needed. Coddle the egg (by submerging in simmering water) for 1 minute and set it aside to cool. Just before serving, rub the inside of a wooden salad bowl with the remaining 1/2 clove of the garlic and discard it. Tear the lettuce into the salad bowl. Shake the dressing well and pour it over the greens. Sprinkle the salad with the cheeses and toss it until it is well coated. Break the egg over the center of the salad. Pour the lemon juice directly over the egg and toss the salad well. Add the bread cubes; toss gently and serve immediately. Serves 6.

Recipe categories: < 15 mins, Time to make, 3 steps or less.

Rating:

3.7

Average rating: 3.7, total votes: 6

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