Caesar salad (ron)
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Caesar salad (ron)
Last updated 6/12/2012 12:42:24 AM. Recipe ID 1402. Report a problem with this recipe.
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      Title: Caesar salad (ron)
 Categories: Salads
      Yield: 1 Servings
      1    Very fresh egg yolk
    1/4 ts Salt
      6 tb Divided olive oil
      1 cl Garlic, crushed
    1/2 ts Worcestershire sauce
    1/2 ts Dijon style mustard
      3 tb Apple cider vinegar
           Fresh ground black pepper
      1 c  Homemade croutons ****
      3 tb Fresh grated/hand
           Shredded Parmesan cheese
      1 tb Fresh lemon juice/
      2    Heads romaine lettuce
           Inside leaves only ***
  *** The lettuce is deribbed and torn into bite size pieces, rinsed and
  thoroughly patted or spun dry in a salad spinner, you may need 3 heads
  large enough for a big salad.**** Homemade bread in 1-inch cubes
  sauteed in butter until golden brown, served warm on chilled crisp
  green. In a large salad bowl, combine the egg yolk, lemon juice, salt
  and 1 Tb of the olive oil. Whisk in garlic, worcestershire and
  mustard and blend until thoroughly combined. With a gentle rolling
  motion, incorporate the romaine. Add the vinegar and the remaining
  olive oil in the proportions of 1 part vinegar to 2 parts oil, until
  you have the consistency and flavor you desire. Roll the salad again,
  adding black pepper to taste. The salad can be chilled at this point,
  but not for too long. Just before serving, finish by placing warm
  croutons in the center of the salad and the Parmesan in a ring around
  the circumference. Roll gently to serve.
  Brought to you from Ron's Recipe Database 
   025253    GMT

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Recipe ID 1402 (Apr 03, 2005)

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