Caesar Salad

Name: Caesar Salad
Ingredients: 2 small heads romaine lettuce, thoroughly chilled; herb croutons; 1/2 tsp. Season-All; 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. olive oil; 2 Tbsp. wine vinegar; 1 (2 oz.) can anchovy fillets; 1 egg, coddled; 1/4 c. grated Parmesan

14 ingredients

8 steps

Ingredients

2 small heads romaine lettuce, thoroughly chilled
herb croutons
1/2 tsp. Season-All
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. olive oil
2 Tbsp. wine vinegar
1 (2 oz.) can anchovy fillets
1 egg, coddled
1/4 c. grated Parmesan

Directions

1

Wash romaine; remove outside leaves.
2

Break the tender leaves crosswise into pieces about 1-inch wide.
3

Store in plastic bag in fridge until ready to use.
4

When ready to serve, place romaine in large wooden bowl.
5

In a small mixing bowl, combine seasonings, lemon juice, Worcestershire sauce, sugar, oil, vinegar and 3 anchovy fillets which have been mashed or minced.
6

Mix thoroughly. Break coddled egg over greens, then pour salad dressing over all and toss lightly.
7

Serve immediately on chilled salad plates.
8

Top each serving with 2 anchovy fillets.