Herbal Basil Caesar Salad Recipes

CAESAR SALAD I

Steps:

• Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
• In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
• Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
• Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
• To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

THE REAL DEAL CAESAR SALAD

Steps:

• Heat oven to 400 degrees.
• Place bread slices on baking sheet and brush with about 1 T. of the oil. Toast until crisp, 10-12 minutes. Turn, brush second side with another T. oil, and toast until browned, 10-12 minutes. Cut into 3/4-inch cubes.
• Meanwhile, rinse lettuce, then tear into 2-inch pieces. Wrap in paper towels and refrigerate.
• Whisk remaining 4 T. oil, the anchovies, garlic, lime juice, Worcestershire sauce, mustard, and pepper to blend.
• Ten minutes before serving, boil egg 3 minutes. Cool under running water, scoop slightly cooked egg into dressing, and blend well.
• Toss lettuce with dressing, croutons, and cheese. Serve at once.