Caesar Salad (ron) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Very fresh egg yolk,
1/4 tsp: Salt,
6 tbsp: Divided olive oil,
1 centiliter: Garlic, crushed
1/2 tsp: Worcestershire sauce,
1/2 tsp: Dijon style mustard,
3 tbsp: Apple cider vinegar,
Fresh ground black pepper,
1 cup: Homemade croutons ****,
3 tbsp: Fresh grated/hand,
Shredded Parmesan cheese,
1 tbsp: Fresh lemon juice/,
Concentrate,
2 Heads: romaine lettuce,
Inside leaves only ***,
Directions:
*** 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 Rons Recipe Database
Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On SAT, 24 JUN 1995
025253 GMT
Source from luhu.jp
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 Rons Recipe Database
Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On SAT, 24 JUN 1995
025253 GMT
Source from luhu.jp
Tags
Salads