Ceasar Salad

Ingredients:

• 2 tablespoons olive oil (extra-virgin is best)
• 2-3 cloves garlic, minced
• 2 heads romaine lettuce
• 1 (2 ounce) can anchovies (flat fillets)
• 1 egg
• 3 tablespoons fresh lemon juice
• 2 tablespoons Parmesan cheese, grated
• Freshly ground black pepper

Directions:

Combine 2 tablespoons olive oil with the 2- to 3 cloves minced garlic in a small bowl. Drain anchovies, cut into ¼-inch pieces. Cover and chill. Rinse romaine leaves, pat or shake dry, and tear into pieces.

Place romaine lettuce in a large wooden salad bowl, cover and chill until serving time. Coddle the egg by immersing it in boiling water for 60 seconds. Juice the lemon; grate the Parmesan.

To serve, bring out the bowl of chilled romaine. Crack the coddled egg into the prepared garlic oil, beat lightly with fork. Pour over greens. Toss to coat. Sprinkle on Parmesan cheese, chopped anchovies, and finally, lemon juice. Toss and serve.

Yield: 8 servings
Nutrients:
(Per Serving)

83 Calories
4 gm Protein
6 gm Total Fat
1 gm Saturated Fat
33 mg Cholesterol (Dietary)
1 gm Fiber (Dietary)
96 mg Sodium

Cookery Classics
by Kathy Duran, R.D.