*  Exported from  MasterCook II  *

                               Caesar Salad

Recipe By     : Mrs. John G. McGarty
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Romaine lettuce heads
                        Parmesan cheese -- grated
                        Salt and pepper -- to taste
   1                    Lemon -- juice of
     1/3  c             Garlic olive oil
   1      ds            Worcestershire sauce
   2                    Eggs -- coddled
                        Garlic croutons

Wash lettuce and break into 2 to 3" pieces. Refrigerate for several
hours. Just before serving, sprinkle generously with grated Parmesan
cheese, 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.

Yield: 6 Servings

Recipe FROM: Mountain Measures, Junior League of Charleston, WV,
ed. 1974

Notes:

To coddle eggs, just have them at room temperature and simmer
1 minute.


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