Caesar Salad

  • Yield: 4 servings


1/4cup Oil (Canola or Vegetable)
1cup Croutons
1-- Egg
2tablespoons Lemon juice (fresh squeezed)
1teaspoon Worcestershire
1/2-- Can of anchovies, minced
1-- Head of Romaine lettuce, rinsed and in bite size pieces
1/4cup Parmesan cheese grated


  1. Cut garlic and cover wtih the salad oil. Let stand for 30 minutes.
  2. In 1/2 the oil, saute the croutons until golden brown- be careful not to burn.
  3. Coddle egg (1 minute in boiling water).
  4. In a separate bowl, combine lemon juice, Worcestershire, minced anchovies and black pepper to taste. Mix well.
  5. Drain remaining oil from garlic and pour over the lettuce in a large bowl. Toss to coat evenly.
  6. Break egg over salad and toss.
  7. Pour on lemon mixture and toss.
  8. Add croutons and Parmesan cheese and toss.
  9. Serve immediately.