Caesar Salad

By BClover

Ingredients

• 1 large head of romaine lettuce
• ½ c. vegetable oil or olive oil or a mix of both
• 1 clove fresh garlic
• ¾ tsp salt
• ¼ tsp dry mustard
• ½ tsp ground black pepper
• 2 Tbsp Worcestershire sauce
• 1 can anchovies drained and chopped (chop big if people don’t like them so they can be picked out)
• 1 large coddled egg (meaning egg that is boiled in shell for 30 seconds)
• 1 lemon
• 3 Tbsp crumbled blue cheese
• 3 Tbsp grated Parmesan cheese
• croutons

Details

Servings 8

Preparation

Step 1

Wash lettuce and break in bite size pieces and wrap in paper towels to dry well.

In a small jar or container, combine the oil, ½ clove of garlic chopped, salt, dry mustard, pepper, Worcestershire sauce, and the chopped anchovies. Shake well to blend. Place this in the refrigerator for at least 2 hours up to 2 weeks.

Get a large salad bowl. Season the bowl with the remaining garlic by rubbing it on the bottom and up the side of the bowl. Put the lettuce in the bowl then add the oil mixture. Stir well. Break the egg in the center of the lettuce. Squeeze a lemon over the egg and mix again. Add the cheese and mix well. Serve immediately. Top with croutons if desired.