Original Caesar Salad Recipe

Ingredients

Garlic Olive Oil

Caesar Croutons

3 medium heads romaine, torn into bite-size pieces (18 cups)

2 to 3 tablespoons wine vinegar

1 lemon, halved

2 eggs

Dash Worcestershire sauce

Salt

Whole black pepper

1/3 cup grated Parmesan cheese

Rolled anchovy fillet (optional)

Method

One or more days before serving the salad, prepare Garlic Olive Oil. Several hours before serving, prepare Caesar Croutons. Chill large bowl and dinner plates.

At serving time, place torn romaine in the chilled salad bowl. Drizzle romaine with about 1/3 cup of the Garlic Olive Oil and the vinegar; squeeze lemon over.

To coddle eggs, place eggs in shell in a saucepan of boiling water. Remove the saucepan from heat and let stand 1 minute. Remove eggs; let cool slightly.

Break coddled eggs over romaine. Add Worcestershire sauce; sprinkle with some salt. Grind a generous amount of pepper over all; sprinkle with grated Parmesan cheese. Toss salad lightly till dressing is combined and the romaine is well coated. Add Caesar Crouton; toss once or twice. Serve immediately on the chilled dinner plates. Garnish with anchovies, if desired. Makes 8-10 servings.

Garlic Olive Oil

Slice 6 cloves garlic lengthwise into quarters; combine with 1 cup olive or salad oil. Store in a covered jar in the refrigerator. Remove garlic before using oil.

Caesar Croutons

Brush both sides of three 1/2-inch-thick slices of firm-textured white bread or French Bread with some Garlic Olive Oil. Cut bread into 1/2-inch cubes. Spread out on a baking sheet. Bake in a 250o oven about 1 hour or till croutons are dry and crisp. Sprinkle with some grate Parmesan cheese. Cool. Store croutons in a covered jar in the refrigerator.

Per Serving (1/8 of recipe) : 11 g Carbohydrates, 217 Calories, 17 g Fat, 123 mg Sodium,  6 g Protein

More Salads Recipe for  Low Carb Diabetic Diet