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Caesar Salad Recipe

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This recipe for Caesar Salad, by , is from The North Meets the South, 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!

Contributor:  
Contributor:  
Peter Rix

Category:
Category:

Ingredients:  
Ingredients:  
For the croutons
6 slices Italian or French bread, cut into 1/2 ' bite sized cubes
1/4 cup extra virgin olive oil

For the salad

1 large egg
1 large garlic clove, finely minced
4 anchovy fillets, drained and chopped
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
salt and black pepper
1/2 cup freshly grated Parmigiano-Reggiano
1/3 cup extra virgin oil

1 large head of romaine lettuce(11/2 lb.) washed, dried and torn into bite-sized pieces

Directions:
Directions:
To make the crouton
Pre heat the oven to 325

Spread the bread cubes in a single layer on baking sheets. Drizzle with the olive oil and toss well. Bake, stirring occasionally, untilthe bread is toasted and golden brown, about 20 minutes. Set aside.

To make the salad:
Place the egg in a saucepan and cover with cold water. Bring the water to a boil over medium heat. Cook for 1/12 minute and run under cold water. Peel
In a large bowl, combine the garlic and anchovies. Mash them into a paste. Beat in the egg, lemon juice, Worcestershire and salt and pepper to taste. Gradually beat in the cheese and olive oil. Taste for seasoning.
Serve immediately


Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Several steps but worth the time !!

 

 

 

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