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Classic Caesar Salad

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“Nothing out of the ordinary here but well worth the fuss of making and eating :)from Betty Crocker's Salads, 1977.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub the inside of a salad bowl with garlic clove and discard clove.
  2. Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
  3. Coat lettuce with dressing.
  4. Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
  5. Toss and serve.
  6. To make croutons: Butter both sides of bread and sprinkle with garlic powder.
  7. Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
  8. To make coddled egg: Place cold egg in warm water.
  9. Cover with boiling water for 30 seconds
  10. Immerse in ice water to stop cooking process.

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