San Francisco Caesar Salad Recipe

From Dorothy McNett's Recipe Book.

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San Francisco Caesar Salad

From Dorothy McNett's recipes at Serves about 6

1-2 heads romaine lettuce
1 clove garlic, sliced in half
1 - 2 coddled eggs (very soft cooked)

2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt and pepper, as desired
1/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
5-6 anchovy filets, cut into slivers

1 cup or more croutons
2 tablespoons freshly grated Parmesan cheese

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.

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