Caesar salad

8 servings Prep: 5 mins, Cooking: 10 mins
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According to the international society of epicures in Paris, this is the greatest recipe made by Americans in 50 years.

By Food24 May 21 2010
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Ingredients (10)

3 lettuce — romaine heads
750 ml croutons — sourdough
250 ml olive oil — extra virgin
1 eggs — coddled
4 cloves garlic — cloves, peeled
3 Tbs lemon juice
6 anchovy fillets
2 Tbs Dijon mustard
2 tsp Worcestershire sauce
1 1/2 cup parmesan cheese — shavings
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In a blender mix the egg, garlic, lemon juice, anchovy fillets, mustard and Worcestershire sauce.
When everything is well incorporated, pour the oil in a steady stream with the machine running.

Toss the lettuce in this sauce and cover with croutons and parmesan shavings.

serve with an ice cold Californian Chardonnay or any good Pinot Grigio.

For those of you that don’t know how to coddle an egg:

Put the egg in a saucepan and cover with water, bring to boiling point and remove from the stove.

Leave the egg in the hot water for about 2 minutes and then place it in iced water to cool it down completely.


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