Post by THigashi on Aug 19, 2004 18:09:27 GMT -5
Original Caesar Salad
From Caesar and Rosa Cardini
2 medium heads of romaine lettuce, cold, dry and crisp (throw outer leaves away)
1/4 cup garlic-flavored olive oil (see note)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 coddled eggs (raw eggs boiled 1 minute)
8 to 10 drops Worcestershire sauce
Juice of 2 medium lemons
6 to 8 tablespoons freshly grated Parmesan cheese
1/2 cup croutons
Break romaine into 2-inch lengths, or use whole inner leaves. Pour garlic-flavored oil over lettuce.
Sprinkle salt and pepper over lettuce. Toss gently 2 or 3 times.
Peel coddled eggs and break into a small bowl. Add Worcestershire sauce and lemon juice. Stir, pour over salad and toss 2 or 3 times. Sprinkle Parmesan cheese over salad. Add croutons, toss again, arrange on chilled dinner plates and serve immediately.
Makes 4 servings.
Note: To prepare garlic-flavored oil, slice cloves of garlic lengthwise into quarters and let stand in olive oil 1 to 2 days.
Approximate values per serving: 245 calories, 19 g fat, 96 mg cholesterol, 10 g protein, 11 g carbohydrates, 6 g fiber, 482 mg sodium, 67 percent calories from fat.
From Caesar and Rosa Cardini
2 medium heads of romaine lettuce, cold, dry and crisp (throw outer leaves away)
1/4 cup garlic-flavored olive oil (see note)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 coddled eggs (raw eggs boiled 1 minute)
8 to 10 drops Worcestershire sauce
Juice of 2 medium lemons
6 to 8 tablespoons freshly grated Parmesan cheese
1/2 cup croutons
Break romaine into 2-inch lengths, or use whole inner leaves. Pour garlic-flavored oil over lettuce.
Sprinkle salt and pepper over lettuce. Toss gently 2 or 3 times.
Peel coddled eggs and break into a small bowl. Add Worcestershire sauce and lemon juice. Stir, pour over salad and toss 2 or 3 times. Sprinkle Parmesan cheese over salad. Add croutons, toss again, arrange on chilled dinner plates and serve immediately.
Makes 4 servings.
Note: To prepare garlic-flavored oil, slice cloves of garlic lengthwise into quarters and let stand in olive oil 1 to 2 days.
Approximate values per serving: 245 calories, 19 g fat, 96 mg cholesterol, 10 g protein, 11 g carbohydrates, 6 g fiber, 482 mg sodium, 67 percent calories from fat.