Caesar Salad

Ingredients

3 tablespoons Roberts Butter
1/2 teaspoon garlic powder
2 cups soft bread cubes
1/4 teaspoon dry mustard
1/4 teaspoon warm water
1-2 Roberts Eggs
1 large head romaine
3 tablespoons olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
3 anchovy fillets, diced

Preparation

Melt butter and stir in garlic powder. Add bread cubes and saute until golden; set aside. Combine dry mustard and water; allow to stand 10 minutes. Place room temperature eggs gently into boiling water. Remove from heat; cover and allow to stand 1 to 1 1/2 minutes. Tear romaine into bite-size pieces; place in a large salad bowl. Combine mustard, olive oil, lemon juice, salt and pepper; mix well. Pour mixture over romaine. Break cooked eggs into center of salad; toss well. Add bread cubes, grated cheese and anchovies; toss gently. Serve immediately.

Yield: 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.