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Caesar Salad Recipe

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This recipe for Caesar Salad, by , is from The Mitidieri 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!

Mikey Soganich


2-3 heads Romaine lettuce
1 lb bacon
Around 1/2 cup grated parmesan
5-6 slices of bread
Handful of fresh parsley

1 egg coddled
juice from 2-3 lemons
dash of Tabasco sauce
2 heads of roasted garlic OR 3 cloves fresh garlic, steeped in olive oil for a couple of hours
1 dash Worcestershire sauce
4 anchovy fillets
pinch salt
fresh ground pepper
Extra Virgin Olive Oil (plain old olive oil also works if you want a lighter taste)

Coddle an egg (place it in boiling water for 1 minute). Add the egg, Tabasco, Worcestershire, garlic, anchovy and the juice from 2 lemons into a blender. Start the blender. Add olive oil in a thin stream while blending until the dressing thickens. Check the taste and add lemon juice, salt and pepper to taster. Set aside in the fridge until needed.

Cut the bacon into squares and cook. Reserve the pig fat. Set the bacon aside.
Cut the bread into squares. Toss the bread in a little (4-5 table spoons) of the pig fat and some chopped parsley. Place under a broiler in one layer to brown. Turn once. These are your croûtons.

Wash and cut the lettuce. Dry it out. Place the lettuce, croûtons, bacon and parmesan in a large bowl. Toss. Add the dressing a little at a time and toss until it is coated as you like it. Prepare for your heart attack. Eat.

Roast Garlic:

Cut the tops off of 2 heads of garlic. Place some tin foil in an oven proof pot. Place the garlic in the foil in the pan. sprinkle with Kosher Salt and fresh ground pepper. Drizzle with olive oil and add 1/4" of olive oil to the bottom of the pot. Seal the foil and place in an over @400 for around 40 minutes. Pull it out and open the foil. If the garlic is not browned, place back in th eoven uncovered for a few minutes until brown. Take out and let cool. Once cool, drain the olive oil into a bowl, and squeeze the garlic head until the garlic oozes out. Mix.




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