caesar salad i

Ingredients

• Servings: 4
• 1 head romaine lettuce
• 3/4 cup extra virgin olive oil
• 3 tablespoons red vinegar
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1/4 tablespoon ground mustard
• 1 clove crushed garlic
• 1 egg
• 1 lemon, juiced
• freshly ground black pepper
• 1/4 cup grated parmesan cheese
• 1 1/2 cups garlic croutons
• 1 (2 ounce) can anchovy filets

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• clean lettuce thoroughly and wrap in paper towels to absorb moisture. refrigerate until crisp, at least 1 hour or more.
• in a bowl or jar combine oil, vinegar, worcestershire sauce, salt, mustard, garlic and lemon juice. whisk until well blended.
• coddle egg by heating 3 cups of water to boiling. drop in egg (still in shell) and let stand for 1 minute. remove egg from water and let cool. once cooled crack open and whisk egg into dressing. whisk until thoroughly blended.
• mash desired amount of anchovies and whisk them into the dressing. if desired set aside a few for garnish.
• to assemble, place torn lettuce leaves in a large bowl. pour dressing over the top and toss lightly. add the grated cheese, garlic croutons and freshly ground pepper, toss. serve immediately!