Vincent price's caesar salad for a busy cook

4 Servings

Ingredients

Quantity Ingredient
2 Heads romaine lettuce; washed and dried
1 Clove garlic;, peeled
¾ cup Olive oil
1 dash Cayenne pepper
1 dash Tabasco® sauce
1 teaspoon Sugar
1 10\" strip anchovy paste
Freshly ground black pepper
½ teaspoon 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 <cranew@...> on Aug 28, 1997

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