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Caesar Salad
Caesar Salad is enshrouded with the sort of mystique once reserved for martinis--rub a
wooden salad bowl with a clove of garlic, etc. Our approach assumes a ceramic or glass
bowl and goes for a little more tang in the dressing. It also substitutes for some of the
classic ingredients in the interest of greater convenience with minimal impact on taste
appeal.
| 1 large head romaine |
1 large cloves garlic, minced |
| 1 t. dry mustard |
1 T. lemon juice |
| Tabasco sauce to taste (about 3 dashes) |
3 T. olive oil |
| 3 inches anchovy paste |
1 egg yolk |
| 1 T. grated Parmesan cheese |
1/2 c. croutons |
- Wash the romaine thoroughly, tear the leaves, and dry them with a cloth towel or, better, by spinning.
(Leaving water on the leaves will prevent the dressing from adhering.)
- Mix the garlic, mustard, lemon juice, Tabasco, oil, and anchovy paste in a
large salad bowl. Add the egg yolk and mix.
- Add the romaine leaves, tossing as you go, to ensure that all leaves are gently
dressed.
- Sprinkle with the cheese and croutons. Toss gently and serve.
4 servings
Source: Craig Claiborne, The New York Times Cookbook
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