Caesar Salad Recipe

Caesar salad recipes can vary alot.

This recipe with the coddled egg, garlic croutons and bacon bits is like the original.

Anchovies are quite often used in place of bacon.

Preparation time can be speeded-up by making the croutons ahead--when you find time in your busy schedule.

Authentic Caesar Salad

2 cups (500 ml) ¼ inch (6 ml)     bread cubes (see below)
1/3 Cup (76 ml)                         crisp bacon bits
½ Cup (125 ml)                         olive oil
1 garlic clove                             finely chopped
OR½ teaspoon (2.5 ml)              garlic salt
5 Cups (1¼ liters)                      torn Romaine or Bibb lettuce (fairly well packed)
1 egg                                         soft-cooked in shell 1 minute
1 teaspoon (5 ml)                      Worcestershire or HP Sauce
¼ cup (60 ml)                             lemon juice
½ teaspoon (2.5 ml)                   salt
1/8 teaspoon (1 ml)                   pepper
¼ Cup (60 ml)                           grated Parmesan cheese
¼ Cup (60 ml)                          crumbled blue cheese (optional)
6 anchovy fillets, cut up (optional)

Toast bread cubes in oven at 200º F./93º C. until dried out but not brown.
Fry about 3 slices side bacon until just crisp. Chop and drain on paper towel
Add garlic to oil and pour half of it over the dry bread cubes. Wash and dry greens, tear into bits and put in large salad bowl.
Mix together 1-minute egg, shelled, Worcestershire or HP Sauce, lemon juice, salt, pepper and remaining half of oil-garlic mixture.
Just before mealtime, sprinkle Parmesan over greens and toss all together and serve.
Note:
Place egg in warm water, then cover with boiling water and leave for one minute.
The boiling water is what destroys salmonella bacteria.
If this is still a concern for you, mayonnaise can be used in place of the egg.

Cooking With Herbs:

More salad recipes as delicious as this Caesar Salad Recipe can be found by clicking Salad Recipes.

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