20 each large romaine leaves
1 each head lettuce
1 cup french bread cut 1/2 in cube
1 each large garlic clove
1 each egg
1/4 tsp salt
1/2 each juice of one lemon
1/4 cup olive oil
1/2 tsp worcestershire sauce
1/4 cup grated romano cheese
1 each fresh ground pepper to taste
Directions
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic
into side of large salad bowl. Ease egg into boiling water and boil
exactly 1 minute, then crack into bowl, breaking it up with fork. Add
salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes
about 1/2 cup dressing.) Add lettuce leaves, tossing to coat
thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner
plates. Garnish with croutons Makes 2.
Servings: 2 servings
Ceasar Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Experts have proved the existance of recipes far back into ancient history, in truth as far into history as the early Egyptians, and maybe even further. Interesting though that is, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to academics are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius created a collection of documents which described recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into appetizers, main course and desserts, a style of dining still practiced today. Aspicius describes how the Roman chefs made use of a wide range of aromatic flavors, including many that are still in use today such as thyme, fennel and parsley. As our culinary historical trip moves on a few more years there were two interesting recipe books dating from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is popular today, but instead recipes for the types of food enjoyed by the rich people of that time. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to an increase in books on cooking, many of which are kept safe in private libraries. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Ceasar Salad recipe.
