Name: Caesar Salad I
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Romaine lettuce - 1 head; Extra virgin olive oil - ¾ cup; Red wine vinegar - 3 tablespoons; Worcestershire sauce - 1 teaspoon; Salt - ½ teaspoon; Ground mustard - ¼ tablespoon; Crushed garlic - 1 clove; Egg - 1; Lemon, juiced - 1; Freshly ground black pepper - 1; Grated Parmesan cheese - ¼ cup; Garlic croutons - 1 ½ cups; Anchovy filets - 1 (2 ounce) can

Ingredients for - Caesar Salad I

1. Romaine lettuce 1 head

2. Extra virgin olive oil ¾ cup

3. Red wine vinegar 3 tablespoons

4. Worcestershire sauce 1 teaspoon

5. Salt ½ teaspoon

6. Ground mustard ¼ tablespoon

7. Crushed garlic 1 clove

8. Egg 1

9. Lemon, juiced 1

10. Freshly ground black pepper 1

11. Grated Parmesan cheese ¼ cup

12. Garlic croutons 1 ½ cups

13. Anchovy filets 1 (2 ounce) can

How to cook deliciously - Caesar Salad I

1 . Stage

Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.

2 . Stage

In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.

3 . Stage

Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.

4 . Stage

Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.

5 . Stage

To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!