Vincent Price's Caesar Salad For A Busy Cook Recipe - Cooking Index
Vincent Price's Caesar Salad For A Busy Cook Recipe - Cooking Index
| 2 | Romaine lettuce - washed and dried | |
| 1 | Garlic - peeled | |
| 3/4 cup | 177ml | Olive oil |
| 1 | Cayenne pepper | |
| 1 | Tabasco -sauce | |
| 1 teaspoon | 5ml | Sugar |
| 1 | Anchovy paste | |
| Black pepper - freshly ground | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Egg | |
| 1 | Lemon - juiced (large) | |
| Freshly parmesan cheese - grated | ||
| Croutons |
Place the peeled garlic clove in olive oil in a container with a tight-fitting lid; set aside overnight. Remove and discard garlic from oil; add cayenne, Tabasco, sugar, and anchovy paste. Shake well to mix; set aside. Tear the lettuce leaves into smaller pieces and place in a large salad bowl.
Sprinkle with salt and pepper. Pour the seasoned oil over all and toss gently so that all leaves are well coated. Boil the egg for 1 minute (bring water to a boil, lower egg into water with a large spoon and begin timing).
Crack the shell and drop egg into salad. Squeeze lemon juice over egg and stir gently into salad. It will have a creamy appearance. Just before serving, sprinkle cheese over all and add croutons.
Toss lightly to mix.
NOTES : This recipe contains a partially-cooked egg. If you are concerned about salmonella, substitute an equivalent amount of Egg Beaters or other egg substitute.
Source:
Prodigy Food and Wine Board
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