Caesar Salad 

1 egg
1 Tablespoon extra virgin olive oil
1 Tablespoon minced oil-marinated sun-dried tomatoes
2 cloves garlic, crushed
1 1/2 Tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon anchovy-free Worcestershire sauce
1/4 teaspoon salt, or to taste
8 cups bite-size pieces romaine lettuce
fresh ground black pepper, to taste
3 Tablespoons grated Parmesan cheese

Place egg in boiling water for 1 minute. crack the egg and separate, discarding the white.

Place the yolk in a large salad bowl. Add the oil, sun-dried tomatoes, garlic.Using a whisk, stir until combined. Add the lemon juice, vinegar, mustard, Worcestershire sauce, salt. Whisk until completely combined.

Add the lettuce to the bowl. toss until the dressing coats the lettuce. Grind some pepper over the salad and sprinkle with cheese and croutons. Toss again and serve.

100 Best Vegetarian Recipes, Carol Gelles 2008
John Wiley & Sons Publishing

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