1 large or 2 small bunches romaine, torn into bitesize piecess
1 lemon, cut into halves
1/3 cup grated Parmesan Cheese
Croutons
Bacon Bits
Fresh grated parmesan cheese, if desired
Coddled egg
Instructions
Place cold egg in warm water. Heat enough water to boiling to cover egg completely.
Immerse egg in boiling water with spoon; remove from heat. Cover and let stand 30 seconds.
Immediately cool egg in cold water to prevent further cooking; refrigerate.
Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to
remain in bowl. Mix anchovies, oil, worcestershire sauce, salt, mustard and pepper in bowl;
toss with romaine until leaves glisten. Break egg onto salad. Squeeze lemon over salad;
toss. Sprinkle croutons, bacon bits and cheese over salad; toss.
Originally Submitted
10/8/2007
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You can add this Caesar Salad recipe to your own private DesktopCookbook.
