CAESAR SNAP PEA SALAD

Can be made with any type of fresh greens tossed with Sugar Snaps and seasoned the Caesar way. You will be excited with what exquisite taste the snap peas take on when mixed with the seasoned oil and lemon juice.

½ cup olive oil combined with 1 clove garlic
which has been peeled, and let stand, covered overnight
2 heads lettuce (medium-sized firm Boston and/or Romaine rinsed
and patted dry)
Salt and pepper
1/3 cup grated Parmesan or Romano cheese
Juice from 2 lemons
1 egg broken into small bowl to check for freshness
Worcestershire sauce
1 cup croutons
¼ pound (about 15) snap peas, strung and snapped into pieces

Into a large bowl, break lettuce into bite-sized pieces, sprinkle lightly with salt and pepper. Toss greens with grated cheese, lemon juice and ¼ cup of the seasoned oil. Then toss greens with the broken egg, mix gently to blend. Season to taste with more salt and pepper while adding a few drops of Worcestershire sauce. Just when ready to serve, toss together with toasty croutons which have been sprinkled with remaining seasoned oil, and the crispy, fresh snap peas. Makes 6 servings.

SALAD VARIATION: Break up only 1 firm medium-sized head of lettuce and replace other lettuce with 1 peeled and sliced medium-sized onion, 5 sliced medium-sized mushrooms, 2 peeled and quartered hard-cooked eggs and 1 medium-sized ripe tomato cut in wedges. Toss together ingredients.