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Caesar Salad
Make some garlic olive oil the day before. I use one clove of
garlic, crushed, and place it in 1/4 to 1/2 cup of some good olive
oil.
If you are so inclined to make some croutons: coat some day old
french bread cubes with some olive oil and bake in a 325 degree
oven till browned. Or buy some at the store.
Have ready: 1 large egg, a head of romaine lettuce torn up into
bite sized pieces, 2-4 tbls of freshly squeezed lemon juice, 1/4
to 1/2 cup freshly grated parmesan cheese.
To coddle the egg, immerse in boiling water for 1 minute.
In a bowl, place the lettuce, toss in a few croutons, give a generous
twist of the pepper mill. Add about a 1/4 cup or so of the garlic
olive oil and mix. Break the coddled egg into the bowl, sprinkle
with some of the lemon juice, and lift with a salad fork and spoon
to mix. Toss in the cheese and mix again.
Remove the plates from the freezer, add on your salad, and serve.
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Caesar 24