Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/1406/Caesar_Salad_with_Homemade_Dressing
Caesar Salad with Homemade Dressing
Yield: Makes 8 servings
Ingredients
| 1 |
clove |
garlic, crushed
|
|
|
| 2/3 |
cup |
olive oil
|
|
|
| 3 |
heads |
romaine lettuce, chilled, torn
|
|
|
| 1 |
teaspoon |
salt
|
|
|
|
|
Freshly ground pepper
|
|
|
| 1 |
Tablespoon |
Worcestershire sauce
|
|
|
| 1 |
|
egg, coddled - see note
|
|
|
| 3 to 4 |
Tablespoons |
fresh squeezed lemon juice
|
|
|
| 2 |
Tablespoons |
wine vinegar
|
|
|
| 6 to 8 |
|
anchovy fillets, chopped, optional
|
|
|
| 1/2 |
cup |
grated Parmesan cheese
|
|
|
| 1 |
cup |
croutons
|
|
|
Directions:
Add garlic to oil and set aside.
Place romaine in large salad bowl. Sprinkle with salt, pepper and Worcestershire sauce. Break coddled egg into the middle of salad. Pour lemon juice and wine vinegar over egg. Toss lightly to mix.
Discard garlic and add oil; toss.
Add anchovies; toss.
Add cheese and croutons; toss.
Adjust seasonings if necessary. Serve immediately.
Note:
To coddle an egg (similar to cooking a poached egg):
Cook the egg in its shell by immersing egg into near-boiling water. This can be done either in a pan where the water is kept below boiling point, or by pouring boiling water over the egg and letting it stand for 10 minutes.
Please note that some ingredients and brands may not be available in every store.
Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/1406/Caesar_Salad_with_Homemade_Dressing