Vincent Price's Caesar Salad for a Busy Cook

• 2 Heads romaine lettuce; washed and dried
• 1 Clove garlic;, peeled
• 3/4 c Olive oil
• 1 ds Cayenne pepper
• 1 ds Tabasco® sauce
• 1 ts Sugar
• 1 10" strip anchovy paste
• Freshly ground black pepper
• 1/2 ts Salt
• 1 Whole egg
• 1 lg Lemon;, juiced
• Freshly grated Parmesan cheese
• Croutons

Instructions

1. 1

   Place the peeled garlic clove in olive oil in a container with a tight-fitting lid; set aside overnight.

2. 2

   Remove and discard garlic from oil; add cayenne, Tabasco, sugar, and anchovy paste.

3. 3

   Shake well to mix; set aside.

4. 4

   Tear the lettuce leaves into smaller pieces and place in a large salad bowl.

5. 5

   Sprinkle with salt and pepper.

6. 6

   Pour the seasoned oil over all and toss gently so that all leaves are well coated.

7. 7

   Boil the egg for 1 minute (bring water to a boil, lower egg into water with a large spoon and begin timing).

8. 8

   Crack the shell and drop egg into salad.

9. 9

   Squeeze lemon juice over egg and stir gently into salad.

10. 10

    It will have a creamy appearance.

11. 11

    Just before serving, sprinkle cheese over all and add croutons.

12. 12

    Toss lightly to mix.

13. 13

    NOTES : This recipe contains a partially-cooked egg.

14. 14

    If you are concerned about salmonella, substitute an equivalent amount of Egg Beaters or other egg substitute.