Vincent Prices Caesar Salad For A Busy Cook Recipe

Vincent Prices Caesar Salad For A Busy Cook Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 Heads: romaine lettuce, washed and dried
1 Clove: garlic, , peeled
3/4 cup: Olive oil,
1 dash: Cayenne pepper,
1 dash: Tabasco sauce,
1 tsp: Sugar,
1: 10" strip anchovy paste,
Freshly ground black pepper,
1/2 tsp: Salt,
1: Whole egg,
1 large: Lemon, , juiced
Freshly grated Parmesan cheese,
Croutons,

Directions:

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, Tabasco, sugar, and anchovy paste. Shake well to mix; set
aside. Tear the lettuce leaves into smaller pieces and place in a large
salad bowl. Sprinkle with salt and pepper. Pour the seasoned oil over all
and toss gently so that all leaves are well coated. Boil the egg for 1
minute (bring water to a boil, lower egg into water with a large spoon and
begin timing). Crack the shell and drop egg into salad. Squeeze lemon juice
over egg and stir gently into salad. It will have a creamy appearance. Just
before serving, sprinkle cheese over all and add croutons. Toss lightly to
mix.

NOTES : This recipe contains a partially-cooked egg. If you are concerned
about salmonella, substitute an equivalent amount of Egg Beaters or other
egg substitute.

Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #763 by
Crane Walden on Aug 28, 1997


Source from luhu.jp