Shelly's Recipe

CAESAR SALAD – VARIATION

Category: Salad

Croutons
Olive oil
6-8 pieces day-old bread, cut into bite-size pieces
Dried oregano, to taste
Grated Parmesan cheese
Garlic salt

Dressing
1 tbsp coarse salt
Coarsely ground black pepper
2 garlic cloves, crushed and peeled
1 tsp Dijon mustard
2 tbsp red wine vinegar
3 tbsp olive oil

Salad
2 heads romaine lettuce, washed, dried and shredded
2 large eggs, parboiled for 1 1/2 minutes; set aside
Parmesan cheese

Croutons: Heat oil over medium-high heat in a skillet. Add ingredients and reduce heat. Saute until lightly toasted, tossing to keep them from burning.

Dressing: Combine salt, pepper and garlic in a bowl. Add mustard, vinegar and oil. Mix briskly until the salt is dissolved. Add the letter to the dressing in a salad bowl and toss to combine. Break 2 large eggs over the salad (they should still be runny) and toss. Add the cheese and croutons. Toss. Serve immediately.