Caesar Salad
13 ingredients
11 steps
Ingredients
- 1 (2 ounce) can anchovy fillets, drained and chopped
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard or 14 teaspoon dry mustard
- 3 tablespoons fresh lemon juice
- 3 tablespoons wine vinegar
- 12 teaspoon Worcestershire sauce
- 1 dash hot pepper sauce
- 2 eggs (raw or lightly coddled, 1 minute)
- 34 cup extra virgin olive oil
- 2 cups freshly grated parmesan cheese
- 1 -2 head romaine lettuce, washed and torn to pieces, drained
- crouton, preferably homemade, with garlic and parmesan cheese
- salt & freshly ground black pepper
Directions
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1**Note: If salmonella is a problem in your area, use pasteurized eggs, available at some supermarkets, or use equivalent amount of egg substitute.
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2During close to 40 years of eating this and other raw egg products, however, I have NEVER suffered through a bout of salmonella.
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3Thoroughly mash anchovies and garlic with a little salt.
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4Mix in next 6 ingredients.
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5Slowly whisk in olive oil and 1 cup cheese.
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6Toss with lettuce and croutons.
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7Add additional cheese and black pepper if desired and toss again.
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8Serve immediately.
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9This salad can be made tableside, or the dressing ingredients can be mixed by hand in a bowl or in a blender or food processor and just tossed with the salad ingredients and more cheese at the last minute.
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10If desired, cut back a little on the anchovy, but do not omit entirely; it is needed to provide a little pungency.
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11The sald is totally insipid without it!
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