Caesar Salad

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

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Anchovies help to give this classic salad its traditional flavor, but they can be omitted from the dressing if preferred. Good with all barbecued meats. It is also good served as a first course or lunch with chunks of French bread.

Yield: 6 servings

INGREDIENTS

for the dressing:

2 garlic cloves, minced into a purèe
2 anchovy fillets in olive oil, drained and finely chopped
½ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Worcestershire sauce
Freshly ground black pepper

2 small heads of romaine lettuce
1 cup croutons
2 large eggs
½ cup Parmesan cheese, shaved or grated

Directions

1. To make the dressing, mash the garlic and anchovies together to make a thick paste. Scrape into a screw-top jar, add the olive oil, lemon juice, Worcestershire sauce, and pepper to taste. Shake until well blended and thick. Set aside.

2. To assemble the salad, tear the lettuce into bite-sized pieces and toss with the croûtons in a salad bowl. Bring a small saucepan of water to a boil over high heat. Reduce the heat to medium, add the eggs, and boil gently 2 minutes, no longer. Drain and rinse well with cold water.

3. Crack open the eggs, scoop over the lettuce and toss. Shake the dressing well, pour over the salad, and toss again. Sprinkle with the Parmesan and serve at once.

Variation:

Chicken Caesar Salad: For a more substantial dish, add chunks or shreds of chicken. To make your own croûtons, toss cubed French bread with olive oil, spread on a baking sheet, and bake in a preheated 350°F (180°C) oven about 12 minutes, or until golden.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 281kcal (14%)

Sodium 261mg (11%)

Total Carbohydrate 12g

Fiber 5g

Fat 23g (36%)

Trans Fat 0g

Saturated Fat 5g (23%)

Monounsaturated Fat 15g

Polyunsaturated Fat 3g

Cholesterol 79mg (26%)