I had this for dinner tonight. It was just too yummy!


Suzanne's Caeser Dressing

Makes about 3/4 cup

1 egg
Juice from one lemon
Dash of Tabasco sauce
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Coddle the egg by boiling it in a saucepan for 20 seconds. Then remove the egg using a slotted spoon, crack it, and scoop out the inside into a medium bowl. Add the lemon juice, Tabasco, salt, and pepper to taste. Mix with a fork until well combined. Add the olive oil in a slow stream, stirring constantly. Finish by adding the cheese. Adjust seasonings to taste.



My Steak Salad

2 New York strip steaks, broiled and sliced, seasoned with salt and pepper
1 head romaine, torn into bite sized pieces
1 red bell pepper, cut up
2 pickling cucumbers, cut up

Put all ingredients together in a wooden bowl. Toss with Caeser dressing.

Yum! That sounds lovely, Sandy. Is there something different about the flavor of pickling cucumbers vs regular cucumbers or is it just their size?

The egg in the dressing sounds kinda raw for my tastes, but I'll try anything once...

Hi MB!
The little pickling cucumbers taste much fresher to me. I love 'em. Also, they don't put any wax on the skin so you don't have to peel them. You can't taste the egg at all. My daughter hates eggs and she loved the salad. The original Caeser salad was made with a coddled egg.

Sandy