Cubbison's Caesar Salad Recipe

Step 1

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 Worchestershire, 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.

Things You'll Need

  • 1 Head Romaine lettuce, washed
  • And chilled
  • 1/4c Olive oil
  • 1 Clove garlic, minced
  • 1 Egg
  • 2tb Lemon juice
  • 1 To 2 tablespoons red wine
  • Vinegar
  • 1/2ts Worchestershire sauce
  • 4 To 6 anchovy fillets, cut
  • Into bits (optional)
  • 1/4c Grated Parmesan cheese
  • Freshly ground black pepper
  • 1c Caesar style croutons

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