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Kendig Ceasar Salad Recipe

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This recipe for Kendig Ceasar Salad, by , is from The Short Pump Rotary Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Preston Kendig
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 wooden bowl
1/3 cup olive oil
2 cloves garlic
2 tsp. Dijon Mustard
1 lemon juiced
1 tsp. tarragon vinegar
1 tsp. Worcestershire sauce
1 coddled egg yolk
2 heads romaine lettuce
1 bag Caesar croutons
1/4 cup shredded parmigiana cheese

Directions:
Directions:
First smash garlic into the side of a wooden bowl. Then add olive oil, and let the oil stand in garlic for a while. Next, add vinegar, Worcestershire sauce, and Dijon mustard. Stir and let sit while you cook an egg for 1 and a half minutes. Remove egg and separate egg yolk from the egg white. Insert just yolk to vinegar, mustard, olive oil, garlic, and Worcestershire sauce. Next add lemon, this will cook the egg yolk. Stir and let sit the mixture sit for two minutes. Taste with leaf of lettuce and make adjustments if one ingredient is too strong. Add your two heads of lettuce and toss. Finally add the parmigiana cheese and croutons. Enjoy.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
keep tasting and make adjustments as necessary

 

 

 

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