Cubbison's Caesar Salad

Recipe Ingredients

1		Romaine lettuce - washed
		And chilled
1/4 cup	59ml	Olive oil
1		Garlic - minced
1		Egg
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Red wine - up to 2
		Vinegar
1/2 teaspoon	2.5ml	Worcestershire sauce
4		Anchovy fillets - cut up (optional)
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
		Black pepper - freshly ground
1 cup	30g / 1.1oz	Caesar style croutons

Recipe Instructions

Tear lettuce into bite-sized pieces and place into large bowl.

Combine olive oil and garlic and toss with lettuce. Immerse egg into boiling water exactly 1 minute. Break egg over salad, sprinkle with lemon juice, vinegar and Worcestershire, and toss well.

Add anchovies (if desired), cheese, pepper and croutons. Mix gently, and serve at once.

Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1 egg white combined with the 2 tablespoons lemon juice and refrigerate 48 hours before using. Or, use a hard-cooked egg and puree with dressing ingredients in blender or food processor, adding 2 additional tablespoons olive oil.

Options: add grilled chicken breast, cut into slices, small cooked shrimp or sliced oil-packed sun-dried tomatoes.

Source:
Southern Living Magazine, July, 1980

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