Recipe Name
Caesar Salad
Notes
Yield
Category
Soups & Salads
Contributor
Maria Linderman
Country/Ethnicity of Origin
Ingredients
1 tbsp anchovy paste (found at Conad)

1 tbsp garlic, chopped or pressed 2 tbsp wine vinegar 6 coddled egg yolks (see note below) 1 tbsp lemon juice 12 drops Tabasco sauce 1 tbsp Worcestershire sauce 1 tbsp mustard (Dijon if possible) 1/4 cup olive oil Romaine lettuce (or regular green lettuce if Romaine if not available) 6 tbsp ground parmesan Croutons Pepper (freshly ground if possible)

Instructions
Mix the above ingredients, (except lettuce, parmesan and croutons) in a bowl beating with a wire whisk. Add to washed, torn lettuce. Then add cheese, croutons and pepper as desired. Let sit 10 minutes and serve.

Note: Homemade croutons can be made by brushing bread slices with olive oil, dried or fresh garlic, salt, pepper and a bit of oregano. Bake in oven until crisp. Let cool; then cut into cubes.

Note: To coddle egg bring a small pot of water to boil. Run eggs under warm water from faucet (to prevent cracking). When pot is at full boil, place eggs into pot and remove from heat. Let stand for one full minute. Remove the eggs. This will kill the bacteria, so it is safer for consumption.