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LOCATION: Recipes >> Salad Recipes >> Caesar 20

Print this Recipe    Caesar 20

Caesar Salad

1 egg, coddled
1 clove garlic
4 anchovies
2 small romaine lettuce heads, washed, dried, coarsely chopped
2 drops Worcestershire sauce
1/2 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon yellow mustard powder
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1 cup croutons

Boil the egg for 1 minute (or just drop it into water that has
boiled and let it sit off of the heat while you prepare the rest).
Rub a large wooden bowl with the garlic clove, to completely coat
the bowl with its juices. Heat the anchovies just a little. Drizzle
a little of the olive oil down the sides of the bowl. When it gets
to the bottom, use it to mash the anchovies to a paste.

Slowly add the rest of the oil to the anchovy paste, then stir in
the Worcestershire, the mustard powder, the salt and a little black
pepper. Slowly add the red wine vinegar, then drop the egg in, then
the lemon juice and stir until all is well-mixed. Add the lettuce,
croutons and the Parmesan cheese. Toss well to mix. Serve.

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