Caesar Salad

2 heads Romaine lettuce
5 large garlic cloves -- minced (garlic press)
1 cup olive oil
2 lemons
2 eggs
1/4 - 1/2 cup fresh grated Parmesan and black peppercorns in a grinder
1 tbs coarse grain mustard
Garlic croutons

Wash and dry lettuce (6-8 whole leaves per person). Refrigerate. Puree garlic into a small bowl. Dribble in oil and continue to puree garlic. Add juice of 1 lemon. Puree. Add juice of second lemon. Continue to puree. Grate cheese and place in separate bowl. Boil eggs for 1 minute. Assemble all ingredients for tossing. Place leaves in salad bowl. Pour 1/2 oil over leaves and toss. Sprinkle with salt, 8 grinds of pepper, toss, more oil, toss. Break in the eggs, toss. Sprinkle on the cheese, toss, sprinkle in the garlic croutons, toss. Salad will wilt quickly if not served immediately.

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Cajun Country -- New Iberia, Louisiana