Caesar Salad Recipe

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Caesar Salad

Contributed by: Melinda

This is very easy and quicker than it sounds. It is so worth the effort to make the dressing rather than use anything bottled!

Serves 2 - 4

1 head romaine or 2 romaine hearts
2 cups croutons
2 Tbl grated parmesan or parmesan shavings
1 cut garlic clove
1 tsp finely minced garlic (or to taste)
2 large pinches kosher salt
1 anchovy fillet, minced
Juice of one half meyer lemon (must be very fresh)
3 drops Worcestershire Sauce
1 yolk from coddled egg
4-6 Tbl Olive Oil
2 Tbl grated parmesan

Prepare coddled egg: Bring 1 egg to room temperature (this can be done by placing in a bowl of warm water for several minutes). Pour boiling water over egg to cover and let stand exactly 1 minute. Add cold water until egg can be handled. Set aside.
Rub the inside of a large salad bowl with cut garlic clove - discard used garlic.
Into the bowl, add minced garlic, salt and minced anchovy fillet
Mash all together well with a fork
Add lemon juice and worcestershire and whisk thoroughly
Separate egg yolk from white and add yolk to garlic mixture. Discard egg white and shell
Whisk yolk into lemon mixture and then let stand a minute or two
Whisk in olive oil to taste
Chop romaine into bite sized pieces and add to bowl on top of dressing
Add croutons and parmesan
Toss and serve

Questions about this recipe?