TRADITIONAL CAESAR SALAD

SERVES 6-8 AS SIDE DISH

This recipe came from my brother who is an excellent chef. It is, in my opinion, the best Caesar Salad I have eaten. There is the issue of the raw egg. I don't really have a problem with that, so long as the egg is very fresh and the shell is completely intact. However, for safety, the egg may be coddled by cooking in boiling water for 1 minute. You could also use a pasteurized egg. Or, you can use one of my newer versions, with a cooked egg yolk, or a mayonnaise base. They taste just like the original. The croutons can be made in a fry pan or in the oven. Use a firm white bread, such as French or Italian. Flavor with olive oil, garlic, and Parmesan cheese. I take bits and pieces of leftover bread, cut them into cubes and freeze until needed.

INGREDIENTS

4-6 cloves garlic, finely minced

6-8 anchovy filets, finely chopped

1 large egg (see notes above)

1 teaspoon (approximate) Dijon mustard

1 teaspoon (approximate) Worcestershire sauce

Juice of 1 medium-sized lemon

Freshly ground pepper

Approximately 1/2 cup olive oil

1 large head Romaine lettuce, cleaned, broken into large pieces and chilled

Freshly grated Parmesan cheese

Approximately 2 cups croutons

Use a large salad bowl, preferably wooden. Rub garlic all over inside of bowl using back of spoon to crush pieces. Do the same with the anchovies. Add the egg and beat well, breaking down any pieces of white. Stir in the mustard, Worcestershire sauce, lemon juice and pepper. Taste for adjustments. Add olive oil, beating well to emulsify. The amount of oil is dependent upon the size of the lemon, etc. I always take a crouton, dip it into the dressing at this point, taste for seasonings and add more oil if needed. Just before serving, add lettuce, cheese and croutons. Toss well. Place in serving bowls. Pass additional pepper and cheese, if desired.

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