Ultimate Caesar Salad
2 Andy Boy romaine hearts, leaves separated and torn
1 egg, lightly beaten
2 garlic cloves, crushed
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 2 1/2- to 3-ounce can finely minced anchovy fillets, drained
1/2 cup olive oil
2 hard-boiled eggs, peeled and quartered
1/2 cup freshly grated Parmesan cheese
3/4 cup pumpernickel croutons
Freshly ground pepper
1. Rinse romaine hearts and dry. Wrap in paper towels and refrigerate
for several hours to crisp leaves.
2. Whisk the raw egg, garlic, lemon juice, Dijon, anchovies and oil
together and pour into the bottom of a salad bowl.
3. Add the lettuce and hard-boiled eggs and toss thoroughly with the
dressing. Add Parmesan and toss again. Sprinkle with croutons and a
generous sweep of freshly ground pepper. Makes 4 servings.
Brands may vary by region; substitute a similar product.