Judy's Caesar Salad
Serves 8
Recipe By: Judith Zegke
6 cloves garlic
6 anchovy fillets
1 cup olive oil
4 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
1 cup parmesan cheese
2 coddled eggs
salt & pepper to taste
2 heads romaine lettuce
croutons
fresh mint -- optional
bacon, cooked and crumbled -- optional
I do it all in the Cuisinart: To coddle the eggs, boil some water in the
microwave, drop the eggs in it, and let them sit for 2 minutes. Drop
garlic cloves in with machine running. Add anchovies and 1/2 of olive oil.
Add rest of ingredients. Then put the remaining oil in the white tube
thing and let it drizzle through. To make it like they have at "Canlis",
add some chopped fresh mint, some crumbled bacon before you toss it. Oh,
and don't forget the Romaine, which I sometimes do a chiffonad, other
times tear in bite size pieces. I also love the croutons from Larry's
Market. A neat and easy bacon thing, is to take each strip and twist them
into a tight corkscrew shape, then broil. Very cute.
Per serving (excluding unknown items): 320 Calories; 31g Fat (84%
calories from fat); 7g Protein; 5g Carbohydrate; 10mg Cholesterol;
372mg Sodium
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