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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Caesar Salad Recipe

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This recipe for Caesar Salad, by , is from Our Favorite Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carla Lien


1 Coddled Egg (Below)
2 Garlic Cloves minced
8 Anchovy Fillets Cut Up
1/3 Cup Olive Oil - use up to 1 cup of oil.
1 Teaspoon Worcestershire Sauce
Teaspoon Salt
Teaspoon Dry Mustard or 1 tsp Dijon Mustard
Freshly Ground Pepper
1 Large Or 2 Small Bunches Romaine, Torn Into Bite-Size Pieces (About 10 Cups)
1/3 Cup Lemon juice not concentrate
1 Cup Garlic-Flavored Croutons
1/3 Cup Grated Parmesan Cheese

Prepare Coddled Egg instructions below.
Rub large wooden salad bowl with cut clove of garlic.
Allow a few small pieces of garlic to remain in bowl if desired.
Mix anchovies, oil, Worcestershire sauce, salt, mustard and pepper in bowl; toss with romaine until leaves glisten.
Break Coddled Egg onto salad. Squeeze lemon over salad; toss.
Sprinkle with croutons and cheese; toss. 6 Servings; 195 calories per serving.

Coddled Egg
Place cold egg in warm water.
Heat enough water to boiling to cover egg completely.
Immerse egg in boiling water with spoon; remove from heat.
Cover and let stand 30 seconds.
Immediately cool egg in cold water to prevent further cooking; refrigerate.




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