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Ingredients

• 1 egg
• 1/3 cup chicken broth
• 2 anchovy fillets or 1 teaspoon anchovy paste
• 3 tablespoons olive oil
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon white wine Worcestershire sauce
• 1 clove garlic, halved
• 10 cups torn romaine
• 6 cherry tomatoes, halved
• 1 cup croutons
• 1/4 cup grated Parmesan cheese
• Whole black peppercorns

Description

For Food Safety, Cook The Egg Called For In This Salada Recipe Change From Traditional Caesar Salads, Which Call For Raw Egg.

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