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Caesar Salad

1 egg

1 clove garlic, halved 3 anchovy fillets

3 tablespoons olive oil

1/2 lemon

Few dashes worcestershire sauce

6 cups torn romaine

1/4 cup grated parmesan cheese

1/2 cup Garlic Croutons

Freshly ground pepper

Allow egg to come to room temperature. To coddle egg, place whole egg in small saucepan of boiling water; remove from heat and let stand 1 minute. Cool slightly. Rub large wooden salad bowl with cut garlic clove; discard garlic. In bottom of bowl combine anchovy fillets and olive oil. Using a fork or the back of a spoon, mash till smooth. Squeeze lemon over the mixture; blend in worcestershire. Break the coddled egg into the bowl and mix till dressing becomes creamy. Add romaine; toss to coat. Sprinkle with parmesan, Garlic Croutons, and pepper; toss gently to mix. Makes 6 servings.

Agnese Marhele @ 2009-09-18 21:02:47

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