INGREDIENTS

INSTRUCTIONS

Date: Fri, 3 May 1996 00:27:05 -0400
From: BobbieB1@aol.com
1. Cook the bacon until very crisp. Set aside and allow to drain on paper
towels.
2. Place egg in a glass of warm water and set aside until it reaches room
temperature (10-15 minutes).
3. Crush the garlic in a large wooden bowl. Add the anchovies and crush
into a pulpy mass. Mix with black pepper.
4. Add mustard, worcestershire sauce and tabasco. Separate the egg, keeping
the yolk. If you can't find any extra large eggs then 2 small eggs is fine.
Stir in each of these ingredients thoroughly as you add each one.
5. SLOWLY add the oil from the anchovy tin, using a french whisk to mix.
6. SLOWLY add olive oil, rapidly whipping until you get a thick paste. You
may have to vary the amount of oil to achieve this (at least 3/4 cup).
7. Squeeze in some red wine vinegar to taste. Once around the bowl is
usually enough.
8. Squeeze in one lemon for the juice, again to taste.
9. Just before serving, add the lettuce, croutons, crushed bacon and
parmesan cheese. Toss Thoroughly.
The trick to this is the dressing should be quite thick before adding the
red wine vinegar and lemon juice.
You may want to add more garlic, tabasco, worcestershire, mustard depending
on how spicy you like your Caesar Salad. From the kitchen of Bruce and
Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120
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