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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caesar Salad Recipe

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This recipe for Caesar Salad is from The Guernsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head romaine lettuce
3/4 c. olive oil
3 T. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. dry mustard
1 large clove garlic, crushed
1 lemon, halved
1 egg
Freshly ground pepper
1/2 c. Parmesan cheese
Garlic croutons (see below)
Directions:
Directions:
Wash romaine; trim core, separating into leaves. Pat to dry leaves. Place in large plastic bag; chill for at least 2 hours.

Dressing: Combine olive oil, vinegar, Worcestershire sauce, salt, mustard, and garlic in a jar. Cover; shake vigorously. Set aside. Heat water to rapid boil in a small skillet. Carefully lower egg into water. Let stand 1 minute. Remove egg from water (gently) and cool.

To assemble: Cut coarse ribs from lettuce leaves; tear into bite-size pieces. Toss gently with dressing (shake first). Break coddled egg over romaine; sprinkle lemon juice over leaves. Garnish with a generous amount of pepper. Sprinkle with cheese and serve immediately.

Garlic Croutons:

3 T. melted butter or margarine
3 slices (3/4 inch thick) French bread, cut into cubes
1/4 TSR. garlic powder

Place ingredients in a plastic bag; shake to mix. Place cubes on a baking sheet. Bake for 15 minutes at 350 degrees or until croutons are crisp and dry. Let cool; store in an airtight container or bag.
Number Of Servings:
Number Of Servings:
Serves 4 to 6

 

 

 

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