Salad Recipes: Caesar 25 by Recipe Cottage

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	Caesar 25

		Caesar Salad 1 whole egg 1 dash Worcestershire sauce 1 can anchovies in olive oil, optional Juice of 1 lime 200 ml (approx) of olive oil 1 clove garlic crushed Fresh Parmesan cheese grated pepper 1 tablespoon of Parmesan grated Cubes of crustless bread (40g approx) 1 clove garlic crushed 1/2 heads romano lettuce Parmesan cheese, grated Preheat oven to 180C. Combine bread, garlic and parmesan in a bowl and spread cubes on a baking sheet. Bake for 10 minutes. Blend egg with Worcestershire sauce, two anchovies, lime juice, garlic and pepper in a food processor/blender. Then with processor/blender still running, add olive oil from anchovies very slowly, drop by drop. Then add olive oil. (As you add more oil you can go a bit faster but be very slow to start.) Check consistency as you go along. You may not need all the oil. If the dressing is too thick, it's hard to toss the salad. Chop up rest of anchovies and toss with lettuce and dressing. Then toss Parmesan into salad, and sprinkle croutons on top.