Ceasar Salad

Caesar Salad

 

1 raw egg or 2 oz of sour cream

1 clove garlic

3 anchovies or ½ T of anchovy paste

1T Dijon Mustard

1T Lemon juice

1 splash Tabasco

1 splash Worcestershire

¼ Cup olive oil

¼ Cup grated Parmesan cheese

¼ – ½  cup croutons (home made or store bought)

1 head Romaine lettuce (rinsed, dried and chilled in paper towel

 

Mash garlic and anchovies together to form a paste. It’s ok to cut both finely before you add to the bowl or to use a blender. (I have a wooden bowl that I mix mine in and yes, you should see bits and pieces of garlic and anchovies.) Add egg to mixture an mix. Add mustard, lemon, Tabasco and Worcestershire and mix well. Drizzle oil until desired consistency. If you don’t need all of the oil don’t use it. Add about 2T of the Parmesan cheese.

 

The most common presentation is to toss romaine with dressing until all leaves are covered. Sprinkle remaining cheese and top with croutons and serve immediately.

 

* I know; you are not supposed to eat raw eggs.  But if you want to eat a Caesar Salad, well… for the squeamish substitute ¼  cup of sour cream. Some recipes call for coddled whole eggs. To coddle an egg place in water (warmed to 120F degrees) simmer at low temperature for 1 minute. Then cool immediately in cold water. Coddled eggs are soft and runny. Other Caesar recipes call for two egg yolks. I prefer the above recipe.

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