Cubbison's Caesar Salad Recipe
Recipe Ingredients
1 head romaine lettuce, washed
1 and chilled
1/4 cup olive oil
1 clove garlic, minced
1 egg
2 tbsp lemon juice
1 to 2 tablespoons red wine
1 vinegar
1/2 tsp worchestershire sauce
4 to 6 anchovy fillets, cut
1 into bits (optional)
1/4 cup grated parmesan cheese
1 freshly ground black pepper
1 cup caesar style croutons
Recipe Preparation
Tear lettuce into bite-sized pieces and place into large bowl. Combine
olive oil and garlic and toss with lettuce. Immerse egg into boiling
water exactly 1 minute. Break egg over salad, sprinkle with lemon
juice, vinegar and Worchestershire, and toss well. Add anchovies (if
desired), cheese, pepper and croutons. Mix gently, and serve at once.
Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute
or 1 egg white combined with the 2 tablespoons lemon juice and
refrigerate 48 hours before using. Or, use a hard-cooked egg and
puree with dressing ingredients in blender or food processor, adding
2 additional tablespoons olive oil.
Options: add grilled chicken breast, cut into slices, small cooked
shrimp or sliced oil-packed sun-dried tomatoes.
Servings: 1
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Cubbison's Caesar Salad Recipe from the Recipes-4U Collection
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