*  Exported from  MasterCook II  *
 
                                Caesar Salad
 
 Recipe By     : Mrs. John G. McGarty
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Heads         Romaine Lettuce
                         Grated Parmesan Cheese
                         Salt And Pepper -- to taste
                         Juice Of 1 Lemon
      1/3  Cup           Garlic Olive Oil
           Dash          Worcestershire Sauce
    2                    Coddled Eggs
                         Garlic Croutons
 
 Wash lettuce and break into 2 to 3 inch pieces.  Refrigerate for several
 hours.  Just before serving, sprinklk generousl with grated Parmesan cheese,
 and salt and pepper.  Make dressing by combining wine vinegar, lemon juice,
 garlic olive oil, worcestershire sauce, and coddled eggs.  Beat until well
 blended.  Pour over lettuce and toss to coat.  Toss in croutons and serve.
 
 Serves 6.
 
 Source:  “Mountain Measures”,  Junior League of Charleston, WV.
 ed. 1974
 
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 NOTES : To coddle eggs, just have them at room temperature and simmer 1
 minute.

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