Caesar Salad

This is excellent served with roast beef or steak.


  • 2 small heads romaine lettuce, thoroughly chilled
  • Herb Croutons
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon MSG
  • 1/4 teaspoon dry mustard
  • Freshly ground black pepper
  • Dash of garlic powder
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon granulated sugar
  • 6 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • 1 (2 ounce) can anchovy fillets
  • 1 egg, coddled*
  • 1/4 cup grated Parmesan cheese


  1. Wash romaine; remove outside leaves. Break tender leaves crosswise into pieces about 1 inch wide. Store in plastic bag in refrigerator until ready to use. Make Herb Croutons.
  2. When ready to serve, place romaine in large wooden salad bowl. In a small mixing bowl combine seasonings, lemon juice, Worcestershire sauce, sugar, oil, vinegar and 3 anchovy fillets which have been mashed or minced. Mix thoroughly.
  3. Break coddled egg over greens, then pour salad dressing over all and toss lightly. Sprinkle with cheese and croutons and toss again lightly. Serve immediately on chilled salad plates. Top each serving with 2 anchovy fillets.

* To coddle egg, cook whole egg in hot but not boiling water for 2 minutes.