Betty Crocker Great Caesar Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 coddled egg
• 1 garlic clove, cut into halves
• 8 anchovy fillets, cut up
• 1/3 cup olive oil
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• fresh ground black pepper, to taste
• 1 large bunch romaine lettuce or 2 small bunch romaine lettuce, torn into bite-size pieces
• 1 lemon
• 1/3 cup grated parmesan cheese
• 4 slices bread
• margarine or butter
• 1/4 teaspoon garlic powder

Recipe

• 1 prepare garlic croutons. heat oven to 400°f trim crusts from bread. spread both sides of bread slices generously with margarine or butter; sprinkle with garlic powder. cut into 1/2-inch cubes. bake in ungreased rectangular baking pan, 13x9x2 inches, stirring ocassionally, until golden brown and crisp, 10 to 15 minutes. microwave directions: prepare croutons as directed above. place in a square microwavable dish, 8x8x2 inches. microwave uncovered on high (100%), stirring every minute, until golden brown and crisp, 4 to 7 minutes. let cool.
• 2 prepare coddled egg: to coddle egg, place cold egg in warm water. heat enough water to boiling to cover egg completely. immerse egg in boiling water with spoon; remove from heat, remove from heat. cover and let stand 30 seconds. cool egg immediately in cold water to prevent further cooking.
• 3 rub large wooden salad bowl with cut clove of garlic. allow a few small pieces of garlic to remain in bowl if desired. mix anchovies, oil, worcestershire sauce, salt, mustard and pepper in bowl; toss with romaine until leaves glisten. break egg onto salad. squeeze lemon over salad; toss. sprinkle croutons and cheese over salad; toss.