"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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.
Contributor:  
Contributor:  
Colleen McGuffin
Added: Thursday, March 8, 2007
Category:
Category:
Ingredients:  
Ingredients:  
2 lg crisp heads of romaine lettuce
2 lg cloves of garlic - pressed
Salt
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
Directions:
Directions:
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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