Recipe Database
CnFM Caesar Salad with Poached Eggs
CnFM Caesar Salad with Poached Eggs
Serves: 6

1/4 c Mayonnaise
2 ea Anchovy filets minced
1 md Garlic clove minced
2 tsp Fresh lemon juice
1/4 tsp Worcestershire sauce
2 Tbs Plus 1/4 cup parmesan cheese
1/3 c Good Extra Virgin Olive Oil
Salt & Pepper to taste
6 ea Slices country bread seenote
2 ea Hearts of Romaine lettuce
12 md Poached Eggs

--SeeNote--Use good Parmesan Cheese. Set aside 1/8 cup olive oil out of the 2/3 cup for drizzling. Cut bread on the bias 1/4" thick and lightly toast. Separate the leaves on the lettuce. +++++++++++++++++++++++++++++==++++++++++++++++ Put Mayonnaise, anchovies, garlic, lemon juice, Worcestershire sauce and 2 Tb cheese in tall, narrow vessel or large measuring cup. Using an immersion blender, blend until smooth. Slowly drizzle in 1/2 cup of the olive oil while blending until creamy and emulsified. Put bread slices on individual plates or large platter. Lightly drizzle with oil, season with Salt and Pepper. Put lettuce in a large bowl. Add enough dressing (about 1/2 cup) to generously coat leaves; toss to coat evenly. Divide lettuce among bread slices; top each serving with 2 poached eggs Season with Salt & Pepper; drizzle with small amount of remaining dressing. Sprinkle with 1/4 cup cheese. Serve immediately.