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Ceaser Salad
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Some old cookbook
| Juice of 2 | lemons |
| 1/2 cup | olive oil |
| 1/4 cup | wine vinegar |
| 1 tablespoon | Worcesershire sauce |
| 2 | whole garlic cloves, peeled |
| 2 cups | 1, 2-inch bread cubes |
| 2 | garlic cloves, peeled and crushed |
| 1/2 cup | butter |
| 4 heads | crisp romaine, (or 3 quarts shredded lettuce or mixed salad greens) |
| 2 | eggs, raw or coddled 2 minutes |
| 1/4 cup | grated Parmesan cheese |
| 1 small can | anchovy fillets, whole or diced |
| Salt | |
| Coarse, freshly ground black pepper |
Combine first 5 ingredients; let stand several hours. Remove garlic.
Toast bread crumbs on a baking sheet in moderate oven 350 degrees F. stirring occassionally, until cubes are lightly browned on all sides. Melt butter with crushed garlic in large frying pan, stir in toasted bread crumbs; continue stirring until cubes absorb butter. Keep warm. Break romaine into large salad bowl. Break eggs over the romaine; add olive oil mixture. Toss well until all traces of egg disappear. Add cheese, anchovy fillets, toasted cubes and salt to taste. Pepper generously with coarse, freshly ground black pepper. Toss again to mix. Makes 12 servings.
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