Caesar salad~ "the original recipe"
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Caesar salad~ "the original recipe"
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Last updated 6/12/2012 12:42:25 AM. Recipe ID 1412. URL:
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      Title: Caesar salad~ "the original recipe"
 Categories: Dressings, Salads
      Yield: 2 + servings
      5    Flat anchovies
      1    Head of romaine, cut into
           Strips and well chilled
      1 ts Dry mustard
      1 ts Garlic powder
    1/3 c  Olive oil
    1/8 c  Approximately, cider vinegar
           Worchestershire sauce
           Tabasco sauce
      2    Eggs, coddled
      1    Juice of lemon, or to taste
           Parmesan cheese
           Fresh ground pepper
                               -MIKE'S KITCHEN-
  Many claims have been made regarding the recipes I've collected over
  the years. This one I can't help but believe: The following is the
  ORIGINAL Caesar Salad recipe, created on the spot from miscellaneous
  ingredients by Chef Caesar, in Tijuanna, in the 1920's! If this
  really isn't the original, it should be. It's that good. If the
  ingredients are balanced just right, the result is a rich, smooth,
  buttery-with-a-hint-of-lemon concoction that I have never yet found
  an equal to. The quantities of spices, etc., listed are at best close
  approximations. I estimated the measures because the salad needs to
  be mixed freehand at the table with as much (understated of course)
  fanfare as possible, and the various amounts are about what are used.
  A little experimentation should make perfect, and would be well worth
  the effort. This recipe is an instance where culinary artistry
  definitely comes into play.
        Should be wooden with a rough, porous surface to "grab" the
  anchovy. Rather than being cut up in the salad, the anchovy is rubbed
  into the bowl. Though other kinds of bowls can be used--metal,
  ceramic, smooth wood--they neither pulverize the anchovy as well, nor
  do they hold the aroma.
        Before hand, cut the romaine crosswise into eating-sized strips.
  Chill to crisp. When ready to serve the salad, place in the
  anchovy-seasoned bowl. In another smaller bowl, mix the garlic powder
  and dry mustard, and sprinkle over the romaine. Mix lightly to spread
  the seasonings. (As an alternative, flavor olive oil with garlic and
  use that in place of the the garlic powder and the regular olive oil
  the recipe calls for.) Add 4 - 5 dashes (approx.) of Worchestershire
  sauce and the same of Tabasco, depending on taste. Mix lightly again.
  Add the oil and vinegar.
        In yet another small bowl, thoroughly beat the coddled eggs
  with a small wire whip, and add to the romaine. Add lemon, salt, and
  fresh ground pepper, to taste. Though a little bit of vinegar is
  important to the recipe, lemon is the more primary of the two
  ingredients, and should be the one adjusted to taste. Add croutons
  and parmesan cheese in the amounts desired, and mix thoroughly.
        Serve on chilled dinner plates. Garnish with more croutons and
  parmesan to taste. Some of the croutons will be soaked with the
  dressing, while the ones used to garnish will add a crunchy texture.
  Also, garnish with crossed strips of anchovy, if desired.

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Recipe ID 1412 (Apr 03, 2005)

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