Name: Caesar Salad
Ingredients: 3 medium heads romaine lettuce (chilled); 1/3 cup garlic olive oil (homemade, see below); 2-3 tablespoon wine vinegar; 1 lemon (halved); 1 or 2 1- minute coddled eggs; Worcestershire sauce; 6 tablespoons parmesan cheese (grated); 1 cup caesar croutons (homemade, see below); rolled anchovies (optional)

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Caesar Salad

Course: Salad

Servings:

Author: Better Homes & Gardens New Cookbook

Ingredients

3 medium heads romaine lettuce chilled
1/3 cup garlic olive oil homemade, see below
2-3 tablespoon wine vinegar
1 lemon halved
1 or 2 1- minute coddled eggs
Worcestershire sauce
6 tablespoons parmesan cheese grated
1 cup caesar croutons homemade, see below
rolled anchovies optional

Instructions

Break romaine leaves in 2 or 3 inch widths into chilled salad bowl. Drizzle with garlic olive oil, then vinegar. Squeeze lemon over; break in eggs.
Season with salt and Worcestershire sauce. Grind pepper over all. Sprinkle with parmesan cheese. Roll-Toss 6 or 7 times, or till dressing is well combined and every leaf is coated. Add croutons; toss once or twice. Serve at once on chilled dinner plates. Garnish with rolled anchovies, if desired. Makes 6 servings as a main course.
Garlic Olive Oil:
Prepare one to several days early. Slice 6 cloves of garlic lengthwise in quarters; let stand in 1 cup olive oil.
Caesar Croutons:
Cut each slice of bread in strips one way, then across 5 times to make squares. Spread out on baking sheet; pour a little garlic olive oil over. Heat in extremely slow oven (225 degrees) for 2 hours. Sprinkle with grated Parmesan cheese. Store, covered, in jar in refrigerator.