Email to JAMES SCHNOBRICH      

Recipe Categories: SFOorPSP's HOME PAGEAPPETIZERS BARS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD FONDUE KIDS LOWFAT MEATS Microwave PASTA POULTRY RICE SALADandDRESSING SANDWICHES SideDishes SOUPSandSTEWS Thanksgiving VEGETABLES VEGETARIAN

Classic Caesar Salad




Source of Recipe


From the Caesar Hotel in Tijuana Mexico






Recipe Introduction


This recipe needs no intorduction - it's now world famous!





List of Ingredients



• 1 egg
  
• 8 cups torn romaine lettuce
  
• 3 tbsp fresh lemon juice
  
• 1 clove garlic
  
• 1 tsp Dijon mustard
  
• 1/3 cup olive oil
  
• 6 flat anchovy fillets, drained and finely chopped
  
• fresh ground pepper
  
• 1/3 cup freshly grated parmesan cheese
  
• 1 cup garlic croutons
  






Instructions



1. Coddle the egg by bringing about two cups of water to a boil in a small saucepan. Place the egge on a spoon and carefully lower into the boiling water.
   
2. Immediately remove the pan from the heat and let egg stand in water for one minute.
   
3. Remove egg and place in cold water to STOP the cooking process.
   
4. This process heats the egg yolk so it will absord or hold more oil in suspension when it's incorporated into the dressing.
   
5. Place the romaine in a large salad bowl. (If done ahead, cover and refrigerate)
   
6. In a medium bowl mix the lemon juice, garlic and mustard. Using a whisk (or fork) gradually beat in the oil.
   
7. Mix in the anchovies
   
8. Grind the pepper and generously add over the romaine.
   
9. Add the dressing ans mix GENTLY.
   
10. Break coddled egg and mix well.
    
11. Sprinkle with cheese and add croutons and mix again.
    
12. Serve at once.
    






Final Comments


See Breads - for a FRESH crouton recipe!