Caesar Salad (2)

Also known as Anderson Family Caesar Salad

3 cloves fresh garlic
4 anchovy filets rolled with capers
3/4 cup olive oil
2 teaspoons coarse ground pepper
1 teaspoon salt
1 teaspoon dry mustard powder
2 tablespoons Worcestershire cause
1/2 teaspoon Tabasco sauce
1 raw egg (no substitutes)
1 whole lemon
1 cup parmesan cheese, shredded
1 cup bacon bits (about 1 lb)
1/2 cup croutons
1 head romaine lettuce

Wash and break up lettuce. Dry thoroughly and chill.

Bake bacon and crisp croutons in fat.

In large wooden salad bowl mash garlic with a little oil. Add the anchovies and mash thoroughly into a paste. Add Worcestershire, Tabasco, salt, pepper, mustard, remainder of the olive oil, juice of 1 lemon and the raw egg. Stir thoroughly. Add lettuce, croutons and bacon bits.

Mix well and serve.


Lipper International Acacia Wave Serving Bowl for Fruits or Salads, Large, 12″ Diameter x 7″ Height, Single Bowl

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