"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Louise Magee's Cesear Salad Dressing Recipe

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This recipe for Louise Magee's Cesear Salad Dressing, by , is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Peterson
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 clove crushed garlic
1 tsp salt
1 tsp accent
5 anchovies
1 tsp dry mustard
1/2 tsp ground pepper
1 TBsp Worcestershire sauce
1 Coddled egg

1/2 cup olive oil
1/4 cup lemon juice ( or wine vinegar )

Directions:
Directions:
Soft-Boil or Coddle Method - To coddle eggs, place room temperature egg(s) in simmering water for 1 to 2 minutes. Remove from water and serve.

Microwave Coddled Eggs - To "coddle" the eggs, crack them into a small glass bowl. Place the bowl in the microwave oven and heat for 15 seconds. This will slightly cook the eggs, yet they will still have a runny consistency.

Transfer eggs to ice water to stop cooking. Carefully remove eggs from shell and whisk them together with the rest of the vinaigrette in a bowl

Mix all ingredients with whisk.

Pour over fresh romaine lettuce - roughly torn into bite size pieces

Add Parmesan cheese and croutons to preference.

Preparation Time:
Preparation Time:
15 minutes

 

 

 

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