Cubbison's caesar salad

 
                          CUBBISON'S CAESAR SALAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Head Romaine lettuce, washed
                         And chilled
      1/4   c            Olive oil
    1                    Clove garlic, minced
    1                    Egg
    2       tb           Lemon juice
    1                    To 2 tablespoons red wine
                         Vinegar
      1/2   ts           Worchestershire sauce
    4                    To 6 anchovy fillets, cut
                         Into bits (optional)
      1/4   c            Grated Parmesan cheese
                         Freshly ground black pepper
    1       c            Caesar style croutons
 
   Tear lettuce into bite-sized pieces and place into large bowl.  Combine
   olive oil and garlic and toss with lettuce.  Immerse egg into boiling
   water exactly 1 minute.  Break egg over salad, sprinkle with lemon juice,
   vinegar and Worchestershire, and toss well.  Add anchovies (if desired),
   cheese, pepper and croutons.  Mix gently, and serve at once.
   
   Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1
   egg white combined with the 2 tablespoons lemon juice and refrigerate 48
   hours before using.  Or, use a hard-cooked egg and puree with dressing
   ingredients in blender or food processor, adding 2 additional tablespoons
   olive oil.
   
   Options: add grilled chicken breast, cut into slices, small cooked shrimp
   or sliced oil-packed sun-dried tomatoes.
  
 
 
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