Recipe ingredients
- 2 large, crisp head romaine lettuce
- 2 large cloves garlic
- 1/2 teaspoon salt
- 9 tablespoons olive oil
- 2 cups French bread cubes
- 2 eggs
- Freshly ground black pepper
- Juice of 1 lemon
- Worcestershire sauce
- 1/4 cup freshly grated Parmesan cheese.
Recipe method
- For each serving select 6-8 whole leaves of romaine 3-7 inches long.
- Wash and dry very well. Refrigerate until needed.
- Put garlic through press and mix with 1/4 teaspoon of salt (1/2 of the total salt called for) and 3 tbls. of olive oil.
- Let sit for 10 minutes.
- Strain into a saute pan.
- Heat and add bread cubes, toss until coated and slightly browned.
- Remove from pan.
- Coddle eggs: Boil for one minute.
- Put romaine into bowl, and pour 4 tablespoons of olive oil over lettuce, toss.
- Add 1/4 teaspoon salt, 8 grinds of pepper and the rest of the olive oil and toss again.
- Add lemon juice, 6 drops of Worcestershire sauce and coddled eggs, toss.
- Add cheese and toss, then add croutons and toss.
Other salad recipes:
The original caesar salad recipe
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