Caesar Salad

Anchovies help to give this classic salad its traditional flavor, but they can be omitted from the dressing if preferred

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

Caesar Salad

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    2 garlic cloves, minced into a puree freshly ground black pepper
    2 anchovy fillets in olive oil, drained and finely chopped 2 small heads of romaine lettuce
    1/2 cup extra virgin olive oil 1 cup Croutons
    2 tbsp fresh lemon juice 2 large eggs
    1 tsp Worcestershire sauce 1/2 cup Parmesan cheese, shaved or grated


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      To make the dressing, mash the garlic and anchovies together to make a thick paste. Scrape into a screw-top jar, add the olive oil, lemon juice, Worcestershire sauce, and pepper to taste. Shake until well blended and thick. Set aside.

    • 2

      To assemble the salad, tear the lettuce into bite-sized pieces and toss with the croutons in a salad bowl. Bring a small saucepan of water to a boil over high heat. Reduce the heat to medium, add the eggs, and boil gently 2 minutes, no longer. Drain and rinse well with cold water.

    • 3

      Crack open the eggs, scoop over the lettuce and toss. Shake the dressing well, pour over the salad, and toss again. Sprinkle with the Parmesan and serve at once.

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