Caesar Salad with Homemade Dressing

Yield: Makes 8 servings

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Ingredients

check garlic, crushed 1 clove garlic, crushed

check olive oil 2/3 cup olive oil

check romaine lettuce, chilled, torn 3 heads romaine lettuce, chilled, torn

check salt 1 teaspoon salt

check Freshly ground pepper Freshly ground pepper

check Worcestershire sauce 1 Tablespoon Worcestershire sauce

check egg, coddled - see note 1 egg, coddled - see note

check fresh squeezed lemon juice 3 to 4 Tablespoons fresh squeezed lemon juice

check wine vinegar 2 Tablespoons wine vinegar

6 to 8 anchovy fillets, chopped, optional

check grated Parmesan cheese 1/2 cup grated Parmesan cheese

check croutons 1 cup croutons

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Add garlic to oil and set aside.

Place romaine in large salad bowl. Sprinkle with salt, pepper and Worcestershire sauce. Break coddled egg into the middle of salad. Pour lemon juice and wine vinegar over egg. Toss lightly to mix.

Discard garlic and add oil; toss.

Add anchovies; toss.

Add cheese and croutons; toss.

Adjust seasonings if necessary. Serve immediately.

Note:
To coddle an egg (similar to cooking a poached egg):
Cook the egg in its shell by immersing egg into near-boiling water. This can be done either in a pan where the water is kept below boiling point, or by pouring boiling water over the egg and letting it stand for 10 minutes.

Please note that some ingredients and brands may not be available in every store.