Recipe - Vincent Prices Caesar Salad For A Busy Cook

2 Heads romaine lettuce;
washed and dried
1 Clove garlic;, peeled
Three fourths cup Olive oil
1 ds Cayenne pepper
1 ds Tabasco® sauce
1 teaspoon Sugar
1 10" strip anchovy paste
Freshly ground black pepper
One half teaspoon Salt
1 Whole egg
1 lg Lemon;, juiced
Freshly grated Parmesan
cheese
Croutons

Place the peeled garlic clove in olive oil in a container with a
tightfitting lid; set aside overnight. Remove and discard garlic from oil;
add cayenne, Tabasco, sugar, and anchovy paste. Shake well to mix; set
aside. Tear the lettuce leaves into smaller pieces and place in a large
salad bowl. Sprinkle with salt and pepper. Pour the seasoned oil over all
and toss gently so that all leaves are well coated. Boil the egg for 1
minute (bring water to a boil, lower egg into water with a large spoon and
begin timing). Crack the shell and drop egg into salad. Squeeze lemon juice
over egg and stir gently into salad. It will have a creamy appearance. Just
before serving, sprinkle cheese over all and add croutons. Toss lightly to
mix.

NOTES : This recipe contains a partiallycooked egg. If you are concerned
about salmonella, substitute an equivalent amount of Egg Beaters or other
egg substitute.

Recipe by: Prodigy Food & Wine Board Posted to MCRecipe Digest V1 #763 by
Crane Walden cranew@foothill.net on Aug 28, 1997