----- Now You're Cooking! v4.59 [Meal-Master Export Format]
 
       Title: Caesar Salad
  Categories: Salads
       Yield: 4 servings
 
       1    clove garlic
     1/2 c  olive oil
       1 c  cubed french bread
       2    heads romaine lettuce
       1 ts salt
     1/4 ts dry mustard
     1/4 ts fresh grated pepper
       5    anchovy fillets
       1 ds worcestershire sauce
       3 tb wine vinegar
       1    egg, raw or coddled
       1    juice of 1 lemon
       2 tb parmesan [opt'l]
 
   Marinade the peeled garlic clove in the oil at least 24 hrs and/or         
   rub a wooden salad bowl with a split clove. Saute' the bread in 2 T        
   of the oil.                                                                
                                                                              
   Break the Romaine into 2″ pieces, place it in a salad bowl and             
   sprinkle on the salt, mustard, pepper, chopped up anchovy fillets,         
   and Worcestershire. Add vinegar, oil, egg, lemon juice and optional        
   cheese. Toss. Add the croutons.                                            
                                                                              
   For a different flavor use Crumbled Blue cheese instead of Parmesan.       
   This is the classic recipe. Today the dressing is EXTREMELY creamy and     
 
   garlicky and the salad gets garnished with shrimp, grilled chicken         
   breasts and who knows what else.                                           
                                                                              
 
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