"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Caesar Salad Recipe

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This recipe for Caesar Salad, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen McGuffin
Added: Thursday, March 8, 2007


2 lg crisp heads of romaine lettuce
2 lg cloves of garlic - pressed
3/4 C virgin olive oil
2 C of homemade salad croutons
1 lemon
2 eggs
1/4 C freshly grated parmesan cheese
freshly ground pepper
worcestershire sauce

Clean and strip romaine lettuce. Dry well and store in cool place.

Puree the garlic and mash into a paste, add the 1/4 t salt and 3 T of olive oil. Strain into med size frying pan and heat until warm. Add the croutons, toss for about a minute over moderate heat. Turn into nice serving bowl.

Just prior to serving: ( be prepared )
Squeeze lemon juice into bowl
Boil eggs exactly 1 minute
Grate parmesan cheese
Organize the oil, salt, pepper, worcestershire and croutons

Use a very large bowl for tossing:

First pour 4 T of olive oil over romaine leaves and toss 2 times.

Sprinkle 1/4 t salt and 8 grinds of pepper, 2 more spoonfuls of oil and toss again.

Pour on the lemon juice, 6 drops of worcestershire and break the eggs. Toss 2 more times.

Sprinkle on cheese, toss once.

Add croutons, toss final 2 times.

Carefully serve on chilled individual salad plates.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
1 hour




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