Ingredients 3 heads romaine lettuce, chilled 1/3 cup garlic olive oil 2 1/2 tablespoons wine vinegar 1 lemon, halved 2 1-minute coddled eggs Salt dash Worcestershire sauce Pepper, freshly ground
Instructions Break romaine in 2 or 3 inch pieces. At last minute, before serving, place romaine in chilled salad bowl. Drizzle with Garlic olive oil, then vinegar. Squeeze lemon over, using fork to free juice. Break in eggs. Season with salt and Worcestershire
Grind pepper over all. Toss til well coated. Add croutons. Serve at once on chilled salad plates. GARLIC OLIVE OIL - Prepare one to several days ahead. Slice 6 cloves of garlic lengthwise in quarters. Let stand in 1 cup olive oil. CAESAR CROUTONS - Cur bread in squares. Spread on cookie sheet. Drizzle with garlic olive oil. Heat in slow (225) oven for 2 hours. Store in jar in refrigerator.
Description Traditional and delightful salad.
Notes
I think it is really worth the time to make the Garlic Olive Oil and Caesar Croutons. This is a good basic recipe but no Caesar Salad compares to the one that Stan Romaine made, but he wouldn't share his recipe.
Source Better Homes and Gardens
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