posted by blizlady 04-06-103 11:49 AM
Caesar Salad
from a chef at Alto-Shaam ovens
You want to start the dressing the day before or early in the day because you must soft cook the egg first and refrigerate it before using.
Dressing:
1/3 cup freshly squeezed lemon juice (do not use bottled)
1/3 cup extra virgin olive oil
1 egg (leave in shell - put in pan and add water to cover egg. Bring to boil, remove from heat and let stand in hot water 1 minute. Remove from water and refrigerate until cool)
1/2 tsp. salt
1 clove garlic, minced
Mix lemon juice with oil. Remove the soft cooked egg from shell and add to lemon oil mixture; add salt and garlic - wisk to blend together.
Salad ingredients:
2 tomatoes, cut in eigths (1 pint of cherry tomatoes cut in half can be used if desired)
2 heads of romaine lettuce
1/2 cup freshly grated parmesan cheese (do not use the cheese that comes in cans - use fresh grated)
1/2 lb. bacon, fried and crumbled
1/3 cup chopped scallions
1/2 tsp. ground pepper
1/4 tsp. dried oregano
2 cups croutons
Place lettuce and tomatoes in a large salad bowl. Sprinkle with cheese, bacon, scallions, pepper, oregano and croutons. Drizzle with dressing and toss well.
(If preparing in advance, do not add croutons or dressing until just before serving.)
makes 6-8 generous servings, or 10-12 side salad servings