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Source: America's Favorite Food Associations

Olive Caesar Salad
A great tasting homemade Caesar Salad.
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Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
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1 cup French bread, day old and cut into 3/4 inch cubes
1 large egg
1/4 cup olive oil
1 clove garlic, minced
12 cups Romaine lettuce leaves, rinsed and crisped bite-size pieces
2 tablespoons lemon juice
3/4 cup olives, wedged
3 to 4 canned anchovy fillets, chopped
1/4 cup Grated Parmesan cheese
to taste pepper




Prepare garlic croutons; set aside. Immerse egg in boiling water to cover for exactly 1 minute; remove from water and set aside. Beat to blend oil and garlic in a large serving bowl. Add lettuce with a few croutons and pepper; mix gently but thoroughly. Break coddled egg over salad and sprinkle with lemon juice; mix well. Add olives, anchovies and cheese; mix again. Add remaining croutons; mix gently. Serve immediately.

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Garlic croutons: in a 9-inch wide pan, combine 1 tablespoon olive oil and 1 clove garlic, minced. Add 1 cup 3/4-inch cubes day-old French bread and mix to coat. Bake bread cubes in a 325° oven just until crisp and tinged with brown, 15 to 20 minutes; stir occasionally.





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