Caesar Salad

Waiters in elegant restaurants sometimes make a production out of creating this famous salad at your table. I’ve simplified the recipe to make it easier to serve at home. I like raw egg in the salad, but I beat it well. You won’t find anchovies in my recipe, but if you like, chop them and add with the cheese and croutons.

Ingredients

1 head romaine lettuce
1 small clove garlic
½ tsp. salt
¼ tsp. pepper
¼ cup lemon juice
1 tsp. Worcestershire sauce
1 egg
¾ cup oil, olive or salad or combination
⅓ cup grated Parmesan or Romano cheese
2 cups croutons

Method

Wash and dry the romaine and remove the heavy center ribs from the larger leaves, if desired. Tear the leaves into small, but larger than bite-sized pieces. Place the lettuce in the refrigerator to chill.

Chop the clove of garlic and place it in a small mixing bowl. Add the salt and pepper, and, using a fork, mash them with the garlic. Add the lemon juice, Worcestershire, and egg, and using a fork or wire whisk, whip them until thoroughly blended. Slowly pour in the oil, beating constantly.

Sprinkle the cheese over the lettuce, toss with the dressing, and add the croutons. Serve immediately.

Don’t add all the dressing at once because, depending on the size of the head of lettuce, you may not need all of it. Leftover dressing should be refrigerated.