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Caeser Salad
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Source: Carme Engel
| 2 heads | Romaine lettuce |
| 2 heads | Bib or leaf lettuce, (can all be Romaine lettuce) |
| 1 cup | olive oil with 2 cloves of garlic, (left in overnight before use) |
| garlic | |
| 2 | lemons, juiced |
| 8-9 slices | bread |
| butter | |
| garlic salt | |
| ½ pound | bacon |
| 1 | egg, (optional) |
| 2 tablespoons | onion, grated |
| 2 tablespoons | Romano cheese, grated |
Mix oil with lemon juice, and remove garlic cloves.
To make croutons: Cut bread into squares. Melt butter in frying pan and put bread in pan. Sprinkle bread squares with garlic salt and fry slowly to dry out. Let stand.
Fry bacon until crisp. Let cool. Crumble.
Wash greens and let stand in towel in refrigerator. Before serving break up greens, mix with oil and lemon juice mixture. Break raw egg (Carme doesn't do this) into bowl of greens. Add onion, croutons, crumbled bacon, and cheese. Toss.
This is Carme Engel's version of that salad we have all come to love. Compare it to Mary Jo Tye's recipe on page...
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