May 31, 2011

Disneyland's Blue Bayou Caesar Salad

Caesar Salad

Blue Bayou, Club 33


1 clove garlic, finely minced
1 t. Worcestershire sauce
3 T. vinegar
1 egg, coddled (cooked in shell for 1 minute)
3/4 t. Dijon Mustard
1 head romaine lettuce, torn into 2-inch pieces
1/2 c. croutons
1/2 lemon
Parmesan cheese
Pepper, freshly ground


In a small bowl, combine garlic, Worcestershire sauce, vinegar, and egg. Add pepper to taste and mix well.

Clean lettuce and dry on paper towels. Place lettuce in a large bowl and squeeze the juice of ½ lemon over the greens; mix lightly.

Add dressing and toss lettuce, coating each piece well. Add croutons and sprinkle entire salad with Parmesan cheese. Toss again and serve immediately.

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