Caesar salad is an excellent first course for a dinner party. If you prefer to use the whole romaine lettuce leaves for your Caesar salad, buy 1 large or 2 medium heads for this recipe; if you use only the hearts, buy 4 heads.
Preparation time: 15 minutes
Cooking time: 4 minutes
Yield: 4 servings
2 tablespoons water, milk, or chicken broth
1 garlic clove
1/2 teaspoon Worcestershire sauce
1 tablespoon anchovy paste, or 3 anchovies, finely minced
1/4 cup grated Parmesan cheese
1 tablespoon white wine vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon pepper
6 cups romaine lettuce leaves, whole or torn
1 cup salad croutons
Beat the egg and combine it with the water in a small, heavy pan.
Cook the mixture over low heat, stirring constantly with a spoon for about 4 minutes or until the egg thickens into a foamy mass and coats a metal spoon with a thin egg layer.
This process provides a safe alternative to a coddled egg (a Caesar salad standard).
Remove the egg from the pot and place it in a blender with the garlic clove, Worcestershire sauce, anchovy paste, 1 tablespoon Parmesan cheese, the vinegar, oil, and pepper.
Turn the blender on and process about 30 seconds or until the mixture is creamy.
Place the lettuce leaves in a large serving bowl.
Add the croutons and toss.
Pour on the dressing.
Toss gently but well.
Sprinkle the remaining 3 tablespoons of Parmesan cheese over the salad.
Per serving: Calories 240 (From fat 183); Fat 20g (Saturated 4g); Cholesterol 59mg; Sodium 720mg; Carbohydrate 9g (Dietary fiber 2g); Protein 7g.