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Caesar Salad by www.country-cooking.com
20 each Large romaine leaves
1 each Head lettuce
1 cup French bread cut 1/2 in cube
1 each Large garlic clove
1 each Egg
1/4 teaspoon Salt
1/2 each Juice of one lemon
1/4 cup Olive oil
1/2 teaspoon Worcestershire sauce
1/4 cup Grated romano cheese
1 each Fresh ground pepper to taste
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again.
Arrange on 2 dinner plates. Garnish with croutons Makes 2.
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