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Caesar Salad Recipe

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This recipe for Caesar Salad is from In the Kitchen with Nana, 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:
 

Salad
Ingredients:  
Ingredients:  
curly endive, iceburg, and/or romaine lettuce, and/or water cress (as desired)
1 clove garlic, cut in halves
¾ cup grated parmesan cheese
½ tsp. dry mustard
½ tsp. salt
½ tsp. Accent (optional)
¼ tsp. pepper
1 pasteurized egg
anchovy fillets (optional)
Directions:
Directions:
Using as much of each green as desired, tear into pieces. Put into a large plastic bag and chill for at least 1 hour.

When ready to serve, rub salad bowl with cut surfaces of garlic. Turn chilled salad greens into the bowl. Sprinkle over greens the parmesan cheese, dry mustard, salt, Accent (optional), and pepper. Shake the chilled salad dressing well and pour it over the greens. Break into a small bowl the egg. Add to the seasoned greens. Gently turn and toss salad until greens are coated with dressing and no trace of egg remains. Add the croutons and toss lightly to mix thoroughly. Top with anchovy fillets (if desired) and serve at once.

Makes 6 servings.
 

Caesar Dressing
Ingredients:  
Ingredients:  
1/4 cup olive oil
1/4 cup lemon juice
1/4 tsp. Worcestershire sauce
1 clove garlic, cut into halves
Directions:
Directions:
Mix olive oil, lemon juice, Worcestershire, and garlic clove and chill for 1 hour. Remove from refrigerator and remove garlic and reserve. Return dressing to refrigerator to chill until needed.
 

Croutons
Ingredients:  
Ingredients:  
2 slices toasted bread
2 Tbsp. olive oil
clove of garlic reserved from dressing with 1 additional clove garlic, cut in halves (or 2 cloves of garlic, cut in halves)
Directions:
Directions:
Stack and, if desired, trim crusts from bread. Cut bread into 1/2 inch cubes. Heat olive oil over low heat in a large skillet. Add the garlic and saute for 2 minutes. Increase heat to medium and add bread cubes to the skillet. Stir and turn gently over medium heat until all sides of the cubes are lightly coated with oil and browned. Remove from heat. Cool until needed.
Personal Notes:
Personal Notes:
Gourmet Club - International Dinner, April 24, 1976

 

 

 

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