Caesar Salad

Caesar Salad Recipe:

Caesar Salad

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1                   egg -- coddled
   1             clove garlic
   4                   anchovies
   2             small romaine lettuce heads --
                        washed, dried, coarsely torn*
   2             drops Worcestershire sauce
      1/2          cup olive oil
   3       tablespoons red wine vinegar
      1/4    teaspoon yellow mustard powder
   1          teaspoon salt
      1/4          cup freshly grated Parmesan cheese
   1               cup croutons

*Romaine should be torn rather than chopped; using a
knife causes the edges to turn brown and the lettuce
to go limp very quickly. -Virginia

Boil the egg for 1 minute (or just drop it into water
that has boiled and let it set off of the heat while
you prepare the rest). Rub a large wooden bowl with
the garlic clove, to completely coat the bowl with its
juices. Heat the anchovies just a little. Drizzle a
little of the olive oil down the sides of the bowl.
When it gets to the bottom, use it to mash the
anchovies to a paste. Slowly add the rest of the oil
to the anchovy paste, then stir in the Worcestershire,
the mustard powder, the salt and a little black
pepper. Slowly add the red wine vinegar, then drop the
egg in, then the lemon juice and stir until all is
well-mixed. Add the lettuce, croutons and the Parmesan
cheese. Toss well to mix. Serve.

Serves 4

Per serving: 376 Calories (kcal); 31g Total Fat;
(71% calories from fat); 12g Protein;
16g Carbohydrate; 54mg Cholesterol; 871mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Note: A few of the fancy restaurants prepare this
salad at the table. Give it a try if you want to add
a little entertainment to a dinner party, but have all
the ingredients pre-measured out into little cups and
bring it all out on a tray with the egg resting in its
boiled water. You can microwave the anchovies for a
very brief time to make them easier to mash.

Contributed by Andrea Sherry
Source: "Earth Kitchen Cookbook" by Dee Bell