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San Francisco Caesar Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Serves about 6
1-2 heads romaine lettuce
Wash and dry the romaine. Tear leaves crosswise into pieces about 1/2 inch wide. Chill until ready to serve. It is traditional to use a wooden salad bowl which has been rubbed with the cut garlic slices. Coddle or soft cook 1-2 eggs in a saucepan of water just under the boil, for about 2 - 3 minutes. Do not let the water boil, but have it just under the boil. Remove the eggs, rinse in cold water and allow to stand while you prepare the salad. Place the chilled romaine into the prepared salad bowl. In a glass measuring cup, whisk together the olive oil, lemon juice, salt, pepper, mustard and Worcestershire sauce. Add the cut up anchovies. Break the eggs over the greens, pour on the dressing and toss lightly. Add the croutons and cheese. Toss and serve.
Recipe created 2014-03-30.