CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57063306   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Caesar's Caesar Salad   
    Categories: Greens, Vegetables, Seafood, Cheese   
         Yield: 3 servings   
       
   MMMMM---------------------------SALAD--------------------------------   
         1 lg Head romaine lettuce (about   
         1    Pound)   
         1 lg Egg   
         4    Anchovy fillets; minced   
       3/4 ts Dijon mustard   
         2 tb Fresh squeezed lime juice   
     1 1/2 ts Worcestershire sauce   
       1/4 ts Kosher salt   
       1/2 ts Coarse ground black pepper   
       1/2 c  Extra-virgin olive oil   
       1/4 c  Fine grated Parmesan; more   
              - for garnish   
      
   MMMMM--------------------------CROUTONS-------------------------------   
       1/4 c  Olive oil   
         4 cl Garlic; minced   
        20    Baguette slices; 1/4" thick   
       
     Crisp the romaine lettuce: Trim and discard the base,   
     then separate the leaves, rinse them in cold water and   
     drain. Spread them out on two clean kitchen towels (or   
     paper towels), gently roll them up and refrigerate them   
     for at least an hour.   
        
     Make the croutons: In a small bowl, mix the olive oil   
     and the garlic until well combined. Heat the oven to 375   
     degrees and set a rack in the middle.   
        
     Place the baguette slices on a large baking sheet in a   
     single layer. Generously brush the tops with the garlic   
     oil, then swipe the slices around the pan to make sure   
     their sides underneath soak up the olive oil mixture   
     that soaks through to the bottom. Toast in the oven for   
     13 to 15 minutes, turning halfway through, until browned   
     and crunchy. Set aside.   
        
     While the bread toasts, in a small saucepan, bring water   
     to a boil over medium-high heat. Using a slotted spoon,   
     gently lower the egg into the water, release it and let   
     it cook for 1 minute. Remove with the slotted spoon and   
     set aside to cool.   
        
     In a large wooden bowl, using the back of a soup spoon,   
     mash the anchovies with the garlic, mustard, lime juice   
     and Worcestershire sauce, pressing the mixture against   
     the bowl in circular motions, mixing it well until it   
     thickens and turns into a creamy paste. Cracked the   
     cooled egg into a separate bowl, and add the yolk to the   
     wooden bowl, discarding the egg white. Using a fork or a   
     whisk, mix thoroughly to combine. Add the salt and   
     pepper and mix well. Slowly, pour in the 1/2 cup olive   
     oil, whisking vigorously to emulsify the dressing as you   
     do. Add the grated Parmesan and continue mixing until   
     very thickened.   
        
     Add the cold lettuce leaves and, using tongs or your   
     hands, toss to coat with the dressing. Serve on a couple   
     of plates. Smear the croutons into the remaining   
     dressing in the bowl and tuck them into the lettuce,   
     including a few on top. Add more Parmesan to taste and   
     serve immediately.   
        
     Recipe from: Javier Plascencia   
        
     Adapted by: Pati Jinich   
        
     Yield: 2 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Telephone poles are trees that got a job.   
   --- MultiMail/Win v0.52   
    * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)   
   SEEN-BY: 1/19 16/0 18/200 19/37 80/1 105/81 106/201 123/130 128/187   
   SEEN-BY: 129/14 305 132/174 142/104 799 153/7715 154/110 203/0 218/700   
   SEEN-BY: 221/0 226/30 227/114 229/110 206 300 307 317 400 426 428   
   SEEN-BY: 229/452 470 664 700 705 240/5832 266/512 280/5006 291/111   
   SEEN-BY: 292/854 320/119 219 319 2119 322/757 762 326/101 342/200   
   SEEN-BY: 460/58 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 320/219 229/426