California Caesar's Salad

Note: This makes a mild Caesar salad - we tend to go a little heavy on the garlic!

2 Heads Romaine Lettuce (or 2 bags of prepared Romaine lettuce)
8-10 Cloves Garlic
2-3 inch strip Anchovy Paste
1 Tbsp. Worcestershire Sauce (Lea and Perrins)
1 Tbsp. White Wine Vinegar (Preferably Garlic vinegar)
1 tablespoon Lemon juice
1 Egg Yolk (omitted because of the salmonella scare)
2/3 cup Salad oil (Crisco-can use any vegetable or olive oil)
2/3 cup Grated Parmesan (Kraft)
2/3 cup Shredded fresh Parmesan
2 cups croutons
Wash and dry the Romaine. Strip the leaf away from the center stem and tear it into bite-size pieces (about 2 inch square), wrap it in a towel and refrigerate overnight. It can be kept up to a week if stored in a plastic bag and refrigerated.

Note: we use the Romaine lettuce available in a bag.

Press and crush the Garlic in a deep salad bowl. Add the Anchovy paste and mash in with the Garlic. Add the Worcestershire Sauce, White Wine Vinegar, Egg and Lemon Juice. Thoroughly mash everything together. Can use blender to mix, adding the oil now. Add oil, mix thoroughly. Add Grated Parmesan, mix thoroughly.
Add half the Romaine, top with half the Shredded Parmesan and half the Croutons. Toss the mixture.
Add the remaining Romaine, shredded Parmesan and Croutons. Toss thoroughly until all leaves are coated.
Lightly sprinkle with fresh ground pepper.
Will serve 2-3 as a main course; 4-6 as a dinner accompaniment.

NOTES:
1. The actual making of the salad should be performed, with a flourish in front of the guests.
2. Garlic can be kept for several months if stored in a sealed container in a dry, cool place. Don't refrigerate.
3. Do not store Romaine lettuce near fruits, tomatoes or avocados. The gases will produce brown spots on the lettuce.
4. The official, California Caesar's Salad Toast: "Lettuce Romaine Friends Forever"

Croutons Cut sour dough bread into bite-size pieces, and toss with 1/2 cup melted butter and 6 cloves of crushed garlic. Bake on cookie sheet at 350 for 20 min. Cool.

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