Recipe Caesar Salad Amish Recipes

Wash the romaine thoroughly and drain as much as possible. Break into bite-size pieces and refrigerate. Sauté the garlic in the salad oil in a heavy skillet until golden brown. Remove the garlic. Add the bread cubes, stirring until they are golden brown and crisp. Drain the cubes on paper towels and keep warm. In a small bowl, blend the olive oil, lemon juice, salt, and pepper. Add the oil from the anchovies and shake until thoroughly blended. Place the romaine in a large salad bowl and add the beaten egg. Toss lightly. Add the cheese and toss again. Place the romaine on individual serving plates and add the croutons and anchovies. Pour olive oil dressing over each salad. serve chilled.

Serves 6

2 heads fresh romaine lettuce, or use part Bibb
2 or 3 cloves garlic, chopped
4 T. salad oil
2 c. white bread cubes
1/2 cup good olive oil
2 T. lemon juice
1 t. salt
several dashes freshly ground pepper
1 large egg, lightly beaten
1 tin of 10-12 anchovy fillets
1/2 c. freshly grated Parmesan cheese

To print this recipe highlight the text then print the selection.
The recipe above appears in:

Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas.

Betty Groff's Country Goodness Cookbook $17.95. Add To Cart

We ship only to USA and APO/FPO addresses.