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Caesar Salad with/Dressing
Recipe from Ann Clark Harris at CommercialAppeal.com
Serves: 6
Most sources agree the garlicky salad mix of
romaine, croutons and Parmesan cheese was developed by Caesar
Cardini at his restaurant in Tijuana, Mexico. Cardini is said to
have frowned on variations that added anchovies or substituted them
for his Worcestershire sauce. He also is said to have used lemon
juice, which the version we're printing does not.
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Ingredients
2 cloves garlic, pressed
⅔ of a 2-oz. tin of anchovies
1 tsp. Worcestershire sauce
10 tbsp. olive oil, divided
Fresh ground pepper
3 tbsp. wine vinegar
2 eggs, boiled 1 minute
1 large head romaine lettuce, broken into
large pieces
1/2 cup Parmesan cheese, freshly grated
1 cup croutons
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Cooking Method
In a wooden bowl, mash garlic,
anchovies, Worcestershire, 1 tbsp. olive oil and pepper
until well mixed. Add remaining olive oil and vinegar and
blend well. Just before serving, toss dressing with romaine.
Break eggs into salad and toss again. Add liberal amount of
Parmesan and toss again. Add croutons and toss for final
time. |
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