Caesar Salad

재료

1 large head romaine lettuce

1 clove garlic, halvved

1/2 c salad oil (use peanut, corn, or olive oil)

1 c french bread cubes, 1/2", crusts removed

3/4 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp dry mustard

1 1/2 tsp worcestershire sauce

3 anchovies, drained and chopped

1 egg

2 tbsp grated parmesan cheese

juice of half a lemon (2 tbsp)

방향

Prepare romaine lettuce by washing and drying thoroughly and placing separated leaves in plastic bag and storing in refrigerator for several hours. Be sure you have trimmed the core and discarded any wilted or discolored leaves. Several hours before serving crush half a garlic clove and combine with oil in jar with tight fitting lid. Refrigerate at least one hour.

Heat 2 tbsp oil-garlic mixture in skilled. Add bread cubes, saute until brown all over. Set aside.

To remaining oil-garlic mixture in jar add salt, mustard, pepper, worcester and chopped anchovies. Shake vigorously. Refrigerate.

In small saucepan bring 2" depth of water to boiling. Turn off heat. Carefully lower egg into water. Let stand 1 minutes then lift out. Set aside to cool.

Just before serving rub inside of wooden bowl with other half of garlic clove. Discard the garlic.

Cut out coarse ribs from large leaves of romaine. Tear in bite size pieces into salad bowl. Shake dressing and pour over lettuce.