Friday, March 23, 2012

Caesar Salad

Caesar Salad
  • 2 heads romaine lettuce
  • 1 to 2 garlic cloves
  • 2/3 cup extra virgin olive oil
  • 2 tablespoons wine vinegar (red or white)
  • 2 tablespoons fresh lemon juice
  • boiled eggs
  • 1 (2-ounce) cans anchovy fillets
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 4 tablespoons croutons (optional)
  • 2-3 chicken breast
      1. Season Chicken breast with pepper and grill
      2. In a blender, blend garlic, olive oil, vinegar, lemon juice, eggs, and anchovy fillets until well mixed 
      3. In cold water, rinse clean the romaine lettuce; dry well, and tear into bite-sized pieces. Add lettuce to salad bowl. 
Sprinkle the lettuce with the Parmesan cheese, black pepper, and croutons, if desired. Toss well.
      5. Slice Chicken in strips and place on salad

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