Ingredients
- 1 egg, coddled
- 1 large clove garlic
- 1 tsp. anchovy paste
- ½ lemon juiced, 2 tablespoons worth
- ⅓ tsp. dry mustard
- 1 ½ Tablespoons red wine vinegar
- ¼ cup olive oil, extra virgin
- 2 medium romaine lettuce heads
- ½ cup parmesan cheese, finely grated, add more if desired
- 1 bag gourmet croutons
Directions
1. Coddle egg. Boil 1 1/2 cups water. Remove from heat, add egg. Remove egg in 1-2 minutes. |
2. Smash garlic into a paste. Combine all ingredients through red wine vinegar in blender and blend thoroughly. While blender on low speed, slowly add olive oil through removeable top notch. |
3. Clean lettuce, dry. Cut into bite size pieces. Place in large salad bowl. Cover and refrigerate until ready to serve. |
4. To serve. Add parmesan to lettuce, toss with dressing, top with croutons. Serve immediately. |
Caesar Salad. To import, drag image to your MacGourmet recipe box.