Title: Caesar Salad #4
Categories: Salad
Yield: 4 Servings

1 Clove garlic; sliced
1/2 c Olive oil
1 c French bread; cubed
2 bn Romaine
1 1/2 ts Salt
1/4 ts Dry mustard
Black pepper
5 Anchovy; mashed
3 dr Worcestershire sauce
3 tb Wine vinegar
1 Egg
1 Lemon; juiced
3 tb Parmesan cheese

Date: Wed, 01 May 1996 08:14:55 -0400

From: Bill Stoneman
Steep garlic in 1/2 cup olive oil for 24 hours.

Saute French Bread cubes in 2 tablespoons of garlic oil from above.

Wash and dry Romaine and break into 2 inch lengths. Place the romaine in a
salad bowl and sprinkle over it the salt, dry mustard, generous grating of
black pepper. Add anchovy paste, and a few drops of Worcestershire Sauce.

Add the wine vinegar and remaining 6 tablespoons of garlic oil. Drop the
egg from the shell onto the ingredients in bowl. Squeeze lemon juice over
salad and toss. Add Parmesan cheese and serve.

SOURCE: The Joy of Cooking c 1975

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