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Exported from MasterCook



Vincent Price's Caesar Salad for a Busy Cook

Recipe By : Prodigy Food & Wine Board
Serving Size : 4 Preparation Time :0:00
Categories : Salads  
  Amount Measure Ingredient -- Preparation Method




  2 heads romaine lettuce, washed and dried
  1 clove garlic, -- peeled
  3/4 cup olive oil
    dash cayenne pepper
    dash Tabasco® sauce
  1 teaspoon sugar
  1 10" strip anchovy paste
freshly ground black pepper
  1/2 teaspoon salt
  1 whole egg
  1 large lemon, -- juiced
freshly grated Parmesan cheese
croutons

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, Tab asco, sugar, and anchovy paste. Shake well to mix; set aside. Tear the lettuc e leaves into smaller pieces and place in a large salad bowl. Sprinkle with sa lt and pepper. Pour the seasoned oil over all and toss gently so that all leav es are well coated. Boil the egg for 1 minute (bring water to a boil, lower eg g into water with a large spoon and begin timing). Crack the shell and drop eg g into salad. Squeeze lemon juice over egg and stir gently into salad. It wil l 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 abou t salmonella, substitute an equivalent amount of Egg Beaters or other egg subst itute.







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