Title: Ceasar Salad
Categories: Salad
Yield: 2 Servings
| 20 | | Large romaine leaves |
| 1 | c | French bread cut 1/2 in cube |
| 1 | | Egg |
| 1/2 | | Juice of one lemon |
| 1/2 | ts | Worcestershire sauce |
| 1 | | Fresh ground pepper to taste |
| 1 | | Head lettuce |
| 1 | | Large garlic clove |
| 1/4 | ts | Salt |
| 1/4 | c | Olive oil |
| 1/4 | c | Grated romano cheese |
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic into
side of large salad bowl. Ease egg into boiling water and boil exactly 1
minute, then crack into bowl, breaking it up with fork. Add salt. Add
lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup
dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and
pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons
Makes 2.