Caesar Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 342. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 egg
- 1 clove garlic, halved
- 2 tablespoons olive or salad oil
- 2 tablespoons lemon or lime juice
- Few dashes Worcestershire sauce
- Dash bottled hot pepper sauce
- 5 cups torn romaine
- 1/2 cup Croutons (see tip, page 357) or purchased croutons
- 1/4 cup grated Parmesan cheese
- Dash pepper
- 1 2-ounce can anchovy fillets, drained, rinsed, and patted dry
Instructions
- Allow egg to come to room temperature. To coddle egg, add egg in shell to a small saucepan of boiling water. Remove from heat; let stand 1 minute. Remove egg from water; cool slightly
- Cut garlic clove in half lengthwise. Rub a large wooden salad bowl with cut sides of the garlic clove. Discard garlic. Add oil, lemon or lime juice, Worcestershire sauce, and hot pepper sauce to bowl. Break the coddled egg into the bowl. Using a fork or a wire whisk, beat till creamy. Add romaine. Toss to coat. Sprinkle with croutons, Parmesan cheese, and pepper; toss to mix. Top with anchovy fillets.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Caesar Salad from Tony Roma Restaurant- March 2024 02.jpg" by Banej; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Caesar_Salad_from_Tony_Roma_Restaurant-_March_2024_02.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.