1 two ounce can anchovies, drained and cut into pieces
1 head of romaine lettuce
1-1/2 tablespoons lemon juice
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste
Instructions
Bring a small pot of water to a boil. Place the egg in the boiling water for exactly 60 seconds only, drain, cover with cold water, and let return to room temperature. Separate the romaine leaves from the core, discarding core, and tear or cut into bite-sized pieces
Cut the arugula leaves in half, discarding the root ends. Put greens into a bowl of cold water and gently swish to clean. Spin greens dry in a salad spinner
Rub the toast slices with the garlic halves. Reserve the garlic. Cut toast into bite-sized pieces.
Rub a large salad bowl with the garlic, then mash the garlic into a paste in the bottom of the bowl. Add the egg, lemon juice, olive oil, and mustard and whisk. Add the romaine, arugula, anchovies, toast, Parmesan cheese, and pepper. Toss gently. Serve at once.
Originally Submitted
5/12/2008
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