CAESAR SALAD C.B. basics

2 big heads romaine
about ½ loaf of great crusty French (preferably sour dough) bread cut and baked to a crouton stage
2 eggs (10 sec. blanched) (Who the hell is Blanch?)
Salt to taste, pepper to taste
½ cup good olive oil
juice of about ½ lemon
½ - 1 cup freshly grated Parmesan cheese

Toss greens w/ oil, add salt and pepper, then eggs, then lemon juice, then cheese, then croutons.

Bowl can be rubbed w/ fresh garlic or croutons tossed w/olive oil in which a clove of garlic has been gently warmed, but not browned.

Serves 4 - 6 (cut recipe in half to serve 2 - 3)

See recipe for NO GUILT CAESAR DRESSING to make a really great, egg-free, Caesar salad that will amaze your friends and dazzle your family!