Free Recipe City Caesar Salad

Recipe Type: H Recipes

Recipe Preparation: boil

Cooking Ingredients for City Caesar Salad Recipe

15 Anchovies
3 ts Cracked black peppercorns
1-1/2 c Extra-virgin olive oil
1-1/2 c Freshly-grated parmesan
-cheese
3 Eggs
2/3 c Red wine vinegar
1/2 c Fresh lemon juice
3 tb Pureed garlic
1/4 c Dry mustard
1 tb Celery salt
1/2 ts Tabasco sauce
1/2 ts Worcestershire sauce
1 Sourdough or hearty French
-or Italian
Bread loaf; with crust,
-diced for croutons
7 md Romaine lettuce heads -; (7
-to 8)

City Caesar Salad Preparation

Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons. Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve. Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage. In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat. Heat a large dry cast-iron skillet over medium-high and cook the croutons, stirring constantly, until golden and crisp. Wash and dry the lettuce and break into bite-sized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve. This recipe yields 16 to 20 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6269 broadcast 04-25-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 16

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