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Title: Vincent Price's Caesar Salad for a Busy Cook Categories: Salads Yield: 4 Servings 2 Heads romaine lettuce; -washed and dried 1 Clove garlic;, peeled 3/4 c Olive oil 1 ds Cayenne pepper 1 ds Tabasco® sauce 1 ts Sugar 1 10" strip anchovy paste Freshly ground black pepper 1/2 ts Salt 1 Whole egg 1 lg Lemon;, juiced Freshly grated Parmesan -cheese Croutons Place the peeled garlic clove in olive oil in a container with a tight-fitting lid; set aside overnight. Remove and discard garlic from oil; add cayenne, Tabasco, sugar, and anchovy paste. Shake well to mix; set aside. Tear the lettuce leaves into smaller pieces and place in a large salad bowl. Sprinkle with salt and pepper. Pour the seasoned oil over all and toss gently so that all leaves are well coated. Boil the egg for 1 minute (bring water to a boil, lower egg into water with a large spoon and begin timing). Crack the shell and drop egg into salad. Squeeze lemon juice over egg and stir gently into salad. It will have a creamy appearance. Just before serving, sprinkle cheese over all and add croutons. Toss lightly to mix. NOTES : This recipe contains a partially-cooked egg. If you are concerned about salmonella, substitute an equivalent amount of Egg Beaters or other egg substitute. Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #763 by Crane Walden |