Caesar Salad I

Name: Caesar Salad I
Ingredients: 1 head romaine lettuce; 3/4 cup extra virgin olive oil; 3 tablespoons red wine 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

13 ingredients

5 steps

Ingredients

1 head romaine lettuce
3/4 cup extra virgin olive oil
3 tablespoons red wine 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

Directions

1

Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
2

In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
3

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.
4

Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
5

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!