Recipe for cooking caesar salad

Super Salad Recipes :: Classic Salads

Caesar Salad

This is excellent served with roast beef or steak.

2 sm. heads romaine lettuce, thoroughly chilled
Herb Croutons
1/2 tsp. seasoned salt
1/8 tsp. MSG
1/4 tsp. dry mustard
Freshly ground black pepper
Dash of garlic powder
1 Tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1/8 tsp. sugar
6 Tbsp. extra virgin olive oil
2 Tbsp. wine vinegar
1 (2 oz.) can anchovy fillets
1 egg, coddled*
1/4 C. grated Parmesan cheese

Wash romaine; remove outside leaves. Break tender leaves crosswise into pieces about 1 in. wide. Store in plastic bag in refrigerator until ready to use. Make Herb Croutons.

When ready to serve, place romaine in lrg. wooden salad bowl. In a sm. mixing bowl Mix together seasonings, lemon juice, Worcestershire sauce, sugar, oil, vinegar and 3 anchovy fillets which have been mashed or minced. Mix thoroughly.

Break coddled egg over greens, then pour salad dressing over all and toss lightly. Sprinkle with cheese and croutons and toss again lightly. Serve immediately on chilled salad plates. Top each servings with 2 anchovy fillets.

* To coddle egg, cook whole egg in hot but not boiling water for 2 min.