Caesar Salad
helen cohen
ingredients
- 1 clove garlic, halved
- 3/4 cup Crisco Oil
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp of Worcestershire sauce
- 2 cup toasted croutons
- Romaine lettuce, about 3 qt bite size pieces
- 1/4 cup Parmesan Cheese
- 3 tbsp vinegar
- 1 egg, slightly beaten
- 10-12 anchovy fillets
directions
- 1
Let garlic stand in Crisco Oil for several hours.
- 2
Remove garlic.
- 3
Combine 1/2 cup Crisco Oil, salt, pepper, and Worcestershier sauce.
- 4
Heat the other 1/4 cup Crisco Oil and stir in the toasted croutons; set aside.
- 5
Sprinkle bite size pieces of lettuce with Parmesan cheese.
- 6
combine lemon juice, vinegar, and Crisco Oil mixture and pour over the greens.
- 7
Add eggs to seasoned greens.
- 8
Gently turn and toss salad until greens are coated with dressing and no trace of egg remains.
- 9
Add croutons and toss lightly.
- 10
Top with anchovy fillets.
- 11
Serve at once.
Source: helen cohen
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