Tableside Made Caesar Salad
"I used to work in a restaurant where the Maitre' Ds prepared the Caesar Salad tableside. After watching many times, I experimented at home. I never really had measurements so my mother watched me once and sort of came up with this recipe that she kept in her cookbook. Might have to adjust measurements to fit your taste. Also, if you can't stomach anchovies like I can't see my note in the directions about anchovy paste."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 4 large garlic cloves
- 2 teaspoons fresh lemon juice
- 1⁄4 - 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon Worcestershire sauce
- 4 anchovy fillets, rinsed
- 1⁄4 cup extra virgin olive oil
- 1 large uncooked egg yolk, room temperature
- 1⁄4 cup grated parmesan cheese or 1/4 cup romano cheese
- 3 -4 romaine lettuce hearts (figure 1 heart per person)
- garlic-flavored croutons
directions
- Crack egg and preserve yolk in small dish. Wash and tear romaine into bite size pieces and refrigerate while preparing rest of dressing.
- In large salad bowl (wooden is best), mash garlic into minced size pieces with fork (can cut up a bit first to make easier to mash). Rub garlic all around bowl to expel oils. Add anchovy filets or anchovy paste (found near canned seafood-looks like toothpaste tube). I just squeeze in about 1/2-1 teaspoon. Mash into garlic to form a paste.
- Add in egg yolk, lemon juice, Worcestershire sauce and dry mustard. Whisk with fork. Add olive oil in a slow steady stream whisking constantly until blended. At this point taste dressing to adjust tastes. You can add more lemon, Worcestershire, dry mustard, and/or olive oil. Don't worry if dressing seems too greasy, you can cut that with the parmesan/romano cheese.
- Add romaine to dressing and toss to coat. Sprinkle in cheese and toss lightly. Refigerate until ready to serve. This will allow the romaine to blend with dressing. Top with croutons and serve.
- Can also top with grilled chicken, shrimp, or salmon to make a meal.
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Reviews
-
We tried it and it was GREAT! We are going to try again tomorrow it was THAT good. Less garlic for us next time though, but that's just a personal preference. Thanks for this great and FUN recipe.
RECIPE SUBMITTED BY
BoxOWine
United States
Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had.
Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.
