Caesar Salad I

The hardest thing about making a Caesar salad is getting the dressing right. This does, coddled egg and all.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 544 Calories

Ingredients

• 1 egg
• 1 lemon, juiced
• 1 clove crushed garlic
• freshly ground black pepper
• 1 teaspoon Worcestershire sauce
• 3 tablespoons red wine vinegar
• 1 head romaine lettuce
• 1 (2 ounce) can anchovy filets
• 0.5 teaspoon salt
• 0.25 cup grated Parmesan cheese
• 0.75 cup extra virgin olive oil
• 0.25 tablespoon ground mustard
• 1.5 cups garlic croutons

Recipe Instructions

Step 1

Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.

Step 2

In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.

Step 3

Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.

Step 4

Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.

Step 5

To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!