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Vincent Price's Caesar Salad for a Busy Cook
Recipe By : Prodigy Food & Wine Board
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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2 heads romaine lettuce, washed and dried
1 clove garlic, -- peeled
3/4 cup olive oil
dash cayenne pepper
dash Tabasco® sauce
1 teaspoon sugar
1 10" strip anchovy paste
freshly ground black pepper
1/2 teaspoon salt
1 whole egg
1 large lemon, -- juiced
freshly grated Parmesan cheese
croutons
Place the peeled garlic clove in olive oil in a container with a tight-fitting
lid; set aside overnight. Remove and discard garlic from oil; add cayenne, Tab
asco, sugar, and anchovy paste. Shake well to mix; set aside. Tear the lettuc
e leaves into smaller pieces and place in a large salad bowl. Sprinkle with sa
lt and pepper. Pour the seasoned oil over all and toss gently so that all leav
es are well coated. Boil the egg for 1 minute (bring water to a boil, lower eg
g into water with a large spoon and begin timing). Crack the shell and drop eg
g into salad. Squeeze lemon juice over egg and stir gently into salad. It wil
l have a creamy appearance. Just before serving, sprinkle cheese over all and
add croutons. Toss lightly to mix.
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NOTES : This recipe contains a partially-cooked egg. If you are concerned abou
t salmonella, substitute an equivalent amount of Egg Beaters or other egg subst
itute.
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