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Caesar Salad for Two





20 lg. romaine leaves
1 head lettuce
1 cup French bread, cut in 1/2-inch cubes
1 clove garlic
1 egg
1/2 lemon, juice of
1/4 cup olive oil
1/2 tsp. Worcestershire sauce
1/4 cup grated Romano cheese
Fresh ground pepper, to taste
1/4 tsp. salt


Wash and dry lettuce. Wrap and refrigerate. Warm bread cubes in 275°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 Romano and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons.

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