The Ultimate Caesar Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is the best Caesar Salad recipe I got from my sister-in-law, Judy. I had never had a Caesar with fresh mushrooms, but it is delicious! Ingredients:
2 oz. anchovies, drained or 2 tsp. anchovy paste |
2 to 3 garlic cloves |
1 or 2 eggs, coddled |
4 tbsp. lemon juice |
1 tsp. dry mustard |
1 tsp. worchestershire sauce |
dash tabasco sauce |
1 cup olive oil |
1/2 to 3/4 cup grated parmesan (fresh is best) |
2 heads romaine lettuce |
2 cups fresh mushrooms chopped |
6 slices bacon, cooked crisp and crumbled |
1 cup croutons (homemade are best) |
Directions:
1. In food processor combine anchovies, garlic, egg, lemon juice, mustard, Worcestershire and Tabasco. Process until smooth. With the machine running, add oil very slowly. Parmesan cheese may be added to the dressing in the processor or sprinkled on the salad (I do both 1/2 and 1/2). Tear lettuce into bowl. Add mushrooms. Pour dressing over and toss well. Add bacon, croutons and toss.
2. To coddle eggs - pour boiling water over and let stand 1 minute, then crack into processor.
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