Sausage Caesar Salad

This is the best. Caesar would be proud of this one!

Everything You Will Need:
  • 1 large head of Romaine lettuce
  • 2 cups of homemade croutons
  • 1/2 cup of olive oil
  • 1/4 cup of fresh lemon juice
  • 1 teaspoon anchovy paste
  • 1 teaspoon crushed or chopped garlic
  • 1 tablespoon of dijon mustard
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon of worcestershire sauce
  • 1 large egg
  • 1 pound fresh Italian sausage links
  • 1/2 cup of Parmesan or Romano cheese (grated)
  • 1/2 teaspoon of freshly ground black pepper
  • Salt

  • Wash and tear the lettuce into pieces.
  • Put the lettuce into a colander lined with paper towels, and place the colander in the refrigerator.
  • Make the homemade croutons.

To Make The Dressing:

  • Whisk the olive oil, lemon juice, anchovy paste, minced garlic, dijon mustard, nutmeg and worcestershire sauce in a small bowl until it is well blended.
  • Bring about one quart of water to a boil in a small pan.
  • Gently place the egg in the boiling water with tongs, and continue to boil over high heat for one minute only.
  • Remove the egg and cool under cold running water.
  • Carefully break the egg and add the yolk only to the dressing.
  • Whisk the egg into the dressing until smooth, and set the dressing aside in the refrigerator.

To Make The Salad:

  • Broil the sausage for fifteen to eighteen minutes, turing occasionally, until done.
  • Cut the sausage diagonally into one-fourth to one-half inch, bite-sized pieces.
  • In a large salad bowl, combine the lettuce, enough dressing to coat the lettuce well, and black pepper.
  • Mix together well.
  • Saving a little for later, add the cheese and toss the salad again.
  • Add the sausage and croutons and toss the salad again.
  • Serve immediately while sausage is warm.

Serves 4. (With Compliments To The Chef!)