*  Exported from  MasterCook  *
 
                Vincent Price’s Caesar Salad for a Busy Cook
 
 Recipe By     : Prodigy Food & Wine Board
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      heads         romaine lettuce, washed and dried
    1      clove         garlic, -- peeled
      3/4  cup           olive oil
           dash          cayenne pepper
           dash          Tabasco® sauce
    1      teaspoon      sugar
    1      10″ strip     anchovy paste
                         freshly ground black pepper
      1/2  teaspoon      salt
    1      whole         egg
    1      large         lemon, -- juiced
                         freshly grated Parmesan cheese
                         croutons
 
 Place the peeled garlic clove in olive oil in a container with a tight-fitting 
 lid; set aside overnight.  Remove and discard garlic from oil; add cayenne, Tab
 asco, sugar, and anchovy paste.  Shake well to mix; set aside.  Tear the lettuc
 e leaves into smaller pieces and place in a large salad bowl.  Sprinkle with sa
 lt and pepper.  Pour the seasoned oil over all and toss gently so that all leav
 es are well coated.  Boil the egg for 1 minute (bring water to a boil, lower eg
 g into water with a large spoon and begin timing).  Crack the shell and drop eg
 g into salad.  Squeeze lemon juice over egg and stir gently into salad.  It wil
 l have a creamy appearance.  Just before serving, sprinkle cheese over all and 
 add croutons.  Toss lightly to mix.
 
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 NOTES : This recipe contains a partially-cooked egg.  If you are concerned abou
 t salmonella, substitute an equivalent amount of Egg Beaters or other egg subst
 itute.

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