08 Mar 2013

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Classic Caesar Salad

Ingredients
3 anchovy fillets
1/4 cup olive oil
1 unshelled organic free-range egg
3 tablespoons lemon juice
1 head romaine lettuce, leaves washed, dried and torn into bite size pieces
1/2 teaspoon Lea & Perrins Worcestershire Sauce
2 drops Tabasco sauce
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup croutons or Parmesan puffs

Equipment Needed: small saucepan, small glass bowl, salad bowl

Instructions:
• Using the back of a fork, mash the anchovy fillets with 1 tablespoon of the olive oil.
• Fill the saucepan with water and bring to a boil over high heat.
• Add the unshelled egg to the boiling water and cook for 2 minutes.
• Remove the egg from the pan.
• When cool to the touch, crack the egg and separate the egg yolk into the small glass bowl. Discard the white part of the egg.
• Add the lemon juice to the bowl, whisk, and let the mixture rest for 10 minutes.
• Place the romaine into the salad bowl.
• Mix in the Worcestershire and Tabasco sauces to the egg/lemon mixture.
• Pour over the lettuce and toss.
• Add the olive oil slowly and toss until blended.
• Add the anchovies to the dressing and toss.
• Pour croutons into salad and toss.
• Sprinkle the Parmesan cheese and toss until lettuce is coated.
• Taste and correct seasoning.
Serves 6

Quick Tips
There is controversy about whether or not to use raw or barely cooked eggs because they could be tainted with salmonella. There have been no recent reported cases of salmonella in organic free-range eggs, but to be sure, mixing the yolk with lemon juice has been proven to kill any traces of the bacteria. I would stop eating Caesar salad if I couldn’t add the egg to the dressing.

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