SALAD - Caesar Salad

By RHagan

Ingredients

• 1 clove garlic, halved
• ½ cup virgin olive oil
• ¼ cup white wine vinegar (or less)
• ½ tsp dry mustard
• ¼ tsp ground pepper
• ¼ tsp salt (optional)
• 1½ tsp worcestershire sauce
• 1 coddled egg (see directions)
• 1 lemon
• ½ cup parmesan cheese
• 1 can (2 oz) anchovy fillets, drained & rolled or cut up (optional)
• 2 heads romaine, washed and chilled
• 1 cup garlic croutons
• ¼ cup bacon bits

Details

Servings 8
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Place oil, vinegar, salt, pepper, dry mustard, worcestershire sauce, coddled egg, and lemon in blender. Mix thoroughly. Into bowl, tear romaine into bite-sie pieces (about 12 cups); toss until leaves glisten.

Pour dressing over romaine lettuce. Toss until leaves are well coated. Sprinkle croutons, bacon bits, cheese and anchovies over salad and toss.

Coddled Egg
Place cold egg in warm water. Heat to boiling enough water to completely cover egg. With a spoon, immerse egg in boiling water. Remove pan from heat. Cover and let stand 30 seconds. Immediately immerse egg in cold water.