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Caesar Salad

Course: Salad
Servings: 0
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.

Notes

Recipe By: Better Homes & Gardens New Cookbook
Serving Size: 6