|
| |
|
This celebrated American salad is believed to have been created by Caesar Cardini, the owner of Caesar's Bar and Grill in Tijuana, Mexico, during the 1920s. It is often prepared at the table in front of diners and can include a diverse number of ingredients. This is the original recipe.
|
| What You Need: |
|
|
|
1 garlic clove
¾ cup olive oil
2 cups ¼-inch stale bread cubes
2 medium-sized heads romaine lettuce, washed, dried, torn into bite-size pieces, and chilled
Salt, pepper to taste
2 eggs
Juice of 1 large lemon
1 tablespoon Worcestershire
10 to 12 anchovy fillets, drained and minced
½ cup grated Parmesan cheese
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Crush garlic clove in a small bowl or jar; add oil; let stand overnight or 8 hours. Remove and discard garlic.
|
2. Heat ¼ cup garlic-flavored oil in a small skillet; add bread cubes and saute until golden on all sides. Drain and set aside.
|
3. When ready to serve, put romaine pieces in a salad bowl. Add remaining ½ cup garlic-flavored oil, salt, and pepper; toss until romaine is well coated with oil.
|
4. Break eggs into center of salad. Top with lemon juice and toss until romaine is well coated with a creamy dressing.
|
5. Add Worcestershire and anchovies; toss and taste for seasoning. Add more salt, pepper, and lemon juice, if desired.
|
6. Sprinkle top with grated Parmesan and add croutons.
|
|
|
|
|
|
|
|
