Shelly's Recipe

CAESAR SALAD

Category: Salad

Vinaigrette
1 egg
1 tbsp minced anchovy, drained and rinsed
4 cloves garlic, finely chopped
1/4 cup fresh lemon/lime juice
2 tbsp Dijon-horseradish-style mustard
1 tsp Worcestershire sauce
3/4 cup olive oil
Salt and freshly ground black pepper

Salad:
3 to 4 hearts of romaine lettuce, washed and dried
1/4 cup mixed fresh herbs such as parsley, basil, chives and rosemary
1/4 cup Parmesan cheese
Optional: Chicken Breast

TO MAKE THE CHICKEN BREAST: Cut up into thin slices or small bite-sized pieces. In a small frying pan, saute the chicken in 2 tbsp olive oil or butter for about 10 minutes (until done) on medium heat. Set aside and cover with a lid (the chicken will continue to steam/cook until you are ready to serve).

NOTE: While the chicken is frying you can make the vinaigrette for the salad.

TO MAKE THE VINAIGRETTE: In a small pot, bring enough water to boil an egg. Add the egg and salt and boil for one minute. Drain and immediately crack into a small bowl. In a large salad bowl, stir the anchovy and garlic together with a whisk, add the egg and mix well. Whisk in the lemon and lime juice, mustard and Worcestershire sauce and add the oil in a slow steady stream while whisking constantly. Season with the salt and pepper.

TO MAKE THE SALAD: Toss the romaine leaves, herbs and cheese in the dressing. Ready to serve on salad plates.