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CAESAR SALAD




Source of Recipe


Heidi


Recipe Introduction


This is excellent served with roast beef or steak.




List of Ingredients




CAESAR SALAD

2 small heads romaine lettuce, thoroughly chilled
Herb Croutons
1/2 teaspoon seasoned salt
1/8 teaspoon MSG
1/4 teaspoon dry mustard
Freshly ground black pepper
Dash of garlic powder
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon granulated sugar
6 tablespoons olive oil
2 tablespoons wine vinegar
1 (2 ounce) can anchovy fillets
1 egg, coddled*
1/4 cup grated Parmesan cheese



Recipe



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

When ready to serve, place romaine in large wooden salad bowl. In a
small mixing bowl combine 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 serving
with 2 anchovy fillets.

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