Caesar Salad

• 1 garlic clove
• 1/2 c. olive oil
• 1 egg, coddled for 1 minute
• 1 Tbsp. lemon juice
• 1 Tbsp. red wine vinegar
• 2/3 c. freshly grated Parmesan cheese
• 1 head Romaine lettuce
• 1/2 c. Caesar Salad croutons
• 2 small jars marinated artichoke hearts
• 4 anchovy filets

1. Tear
2. the
3. romaine
4. lettuce
5. into
6. bite-size
7. pieces. Reserve.
8. Rub
9. salad
10. bowl
11. with
12. clove of garlic.
13. Into salad bowl, add the olive oil.
14. Crush the garlic into the olive oil. While
15. whisking
16. constantly, break the egg into the salad bowl mixture.
17. When
18. this
19. mixture
20. achieves
21. a smooth consistency, very
22. slowly add lemon juice, until it has a creamy look.
23. Add 1/2 of
24. the
25. cheese
26. and
27. mix
28. again.
29. At this point, add the chopped anchovy filets and 2 tablespoons wine vinegar.
30. Whisk this mixture
31. until
32. smooth.
33. Add lettuce, coating well.
34. Add remainder of cheese and top with croutons and artichoke hearts (drained). Serve on chilled plates.
35. Serve with London Broil.

garlic, olive oil, egg, lemon juice, red wine vinegar, freshly grated parmesan cheese, head romaine lettuce, caesar salad croutons, hearts, anchovy filets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698302 (may not work)