Vincent Price's Caesar Salad for a Busy Cook Recipe

Serves 4

Ingredients:

  • 2 heads romaine lettuce, washed and dried
  • 1 clove garlic, peeled
  • 3/4 cup olive oil
  • Dash cayenne pepper
  • Dash Tabasco sauce
  • 1 tsp sugar
  • 1 10" strip anchovy paste
  • Freshly ground black pepper
  • 1/2 tsp salt
  • 1 whole egg (or egg substitute)
  • 1 large lemon, juiced
  • Freshly grated Parmesan cheese
  • Croutons

    • Instructions:

    1. Place the peeled garlic clove in olive oil in a container with a tight-fitting lid; set aside overnight.
    2. Remove and discard garlic from oil; add cayenne, Tabasco, sugar, and anchovy paste.
    3. Shake well to mix; set aside.
    4. Tear the lettuce leaves into smaller pieces and place in a large salad bowl.
    5. Sprinkle with salt and pepper.
    6. Pour the seasoned oil over all and toss gently so that all leaves are well coated.
    7. Boil the egg for 1 minute (bring water to a boil, lower egg into water with a large spoon and begin timing).
    8. Crack the shell and drop egg into salad.
    9. Squeeze lemon juice over egg and stir gently into salad. It will have a creamy appearance.
    11. Just before serving, sprinkle cheese over all and add croutons.
    12. Toss lightly to mix.