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–+ servings

Caesar Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 30.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 clove garlic, peeled and sliced in half
  • ¾ cup vegetable oil, divided
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups croutons, Shortcut
  • 12 cups Romaine lettuce, torn into bite size pieces, (3 quarts)
  • ¼ cup Parmesan cheese, grated
  • 3 tablespoons lemon juice
  • 2 tablespoons vinegar
  • 1 egg, slightly beaten
  • 10-12 anchovy fillets

Instructions
 

  • Add all the oil to a small bowl, add the garlic, let this sit for 2-3 hours. When ready to start preparing, remove and discard the garlic.
  • In a small bowl, add ½ cup of the oil, salt, pepper, and Worcestershire sauce. Mix together and set aside.
  • Heat the remaining ¼ oil, remove from heat, stir in the croutons, set aside.
  • Place the lettuce in a large salad or mixing bowl, sprinkle with the Parmesan cheese.
  • To the ½ cup oil mixture, stir in the lemon juice and vinegar, then pour over the lettuce.
  • Pour the beaten egg over the lettuce, gently toss the salad until all of the egg is mixed in.
  • Add the croutons and toss again. Top with the anchovy fillets.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Croutons.