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* 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 - - - - - - - - - - - - - - - - - - NOTES : To coddle eggs, just have them at room temperature and simmer 1 minute. Plain Text Version of This Recipe for Printing or Saving | |
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