Caesar Salad Recipe
- ROMAINE LETTUCE (ABOUT ONE LARGE HANDFUL PER PERSON, WASHED)
- 1/2 c. Extra virgin olive oil
- 4 x CLOVES OF GARLIC (up to 6)
- 1/4 tsp DRY MUSTARD
- 1/2 tsp SALT
- 1/2 tsp COARSELY Grnd PEPPER
- 2 tsp WORCESTERSHIRE SAUCE
- 1 can (SMALL) OF ANCHOVY FILLETS, Liquid removed
- 1 x RAW Large eggs (OPTIONAL) (up TO 2)
- 4 Tbsp. LEMON JUICE
- 1/2 c. CRUMBLED BLUE CHEESE (THIS NOW COMES IN A PACKAGE ALREADY CRUMBLED.)
- 1/2 c. PARMESAN CHEESE, GRATED
- 2 c. CROUTONS (CAESAR SALAD CROUTONS ARE BOXED AND AVAILABLE AT MOST GROCER"S.)
- This is the best Caesar Salad you will ever eat.
- Any other you may be served in the future will pale in comparison to the taste of this one.
- I have published this recipe in almost as many places as I have served it, and the feed-back I get confirms which it is TOO GOOD TO BE TRUE!
- People usually faint after eating it and then faint again when they see how easy it is to make.
- The night before you plan to serve the salad, tear romaine into small pcs, saving only the choice parts.
- I usually use about two heads of romaine for 4 to 6 servings.
- Wash thoroughly and spin dry, or possibly toss in c.-towel to remove excess moisture, then loosely put into a cotton pillow slip or possibly absorbent cloth to hold and chill till just prior to making salad.
- Several hrs before making the salad, put extra virgin olive oil into a jar with a tight fitting lid.
- Crush garlic and add in to oil.
- Cover tightly and set aside.
- When ready to prepare salad, remove garlic from oil.
- Put one or possibly two cloves through garlic press and return to oil, discarding the balance of garlic.
- Add in mustard, salt, pepper, and Worcestershire sauce.
- Shake well, add in anchovies, put all in small food processor or possibly mixer and blend well.
- (Can prepare in advance, just shake well prior to mixing in salad.)
- USE REALLY LARGE SALAD BOWL TO MIX Place romaine in salad bowl and pour oil mix over all and toss till well-coated.
- Add in Large eggs one at a time and toss till yolks are no longer visible.
- (If you are squeamish about using raw Large eggs, simply omit this step.
- No big deal!)
- Add in lemon juice and continue tossing till well-combined.
- Finish with cheeses and croutons.
- TIP: For a very nice presentation, serve on refrigerated plates and with silver which has been in the freezer for an hour or possibly so.
- YIELD: This breakdown will serve 4 to 6 very nicely.
handful, extra virgin olive oil, garlic, dry mustard, salt, pepper, worcestershire sauce, eggs, lemon juice, now, parmesan cheese, croutons
Taken from cookeatshare.com/recipes/caesar-salad-97041 (may not work)