From Sandi's Recipe File

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"From Sandi's Recipe File"

Recipe Source:
Salads For Every Occasion
from the Betty Crocker Recipe Card Library

Caesar Salad

Amount	Ingredient
1 clove	garlic, halved
1/2 cup	olive oil
1 teaspoon	salt
1/2 teaspoon	dry mustard
	Freshly ground pepper
1 1/2 teaspoons	Worcestershire sauce
2 heads	romaine, washed and chilled
	Coddled Egg (below)
1	lemon
	Garlic Croutons (below)
1/2 cup	grated Parmesan cheese
2 ounce can	anchovy fillets, drained and rolled or cut up

Preparation Tips:

Just before serving, rub large salad bowl with cut clove of garlic. Add oil, salt, mustard, pepper and Worcestershire sauce; mix thoroughly. Into bowl, tear romaine into bite-size pieces (about 12 cups); toss until leaves glisten.
Break egg onto romaine. Squeeze on juice from lemon; toss until leaves are well coated. Sprinkle croutons, cheese and anchovies over salad and toss. 8 servings.
Coddled Egg: Place cold egg in warm water. Heat to boiling enough water to completely cover egg. With spoon, immerse egg in boiling water. Remove pan from heat. cover and let stand 30 seconds. Immediately immerse egg in cold water.
Garlic Croutons: Heat oven to 400 degrees. Trim crusts from 4 slices white bread. Generously butter both sides of bread slices; sprinkle with 1/4 teaspoon garlic powder. cut into 1/2 inch cubes; place in baking pan. Bake 10 to 15 minutes, stirring occasionally, until golden brown and crisp.

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