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Caesar Salad


1/2 tsp salt
1 tsp coarse ground black pepper
1-3 garlic cloves, minced
1 anchovy (or 1 tsp anchovy paste)
1 Tbsp dijon mustard
1 egg yolk, coddled in boiling water for 40 seconds (or use pasteurized egg substitute)
Juice of 1/2 lemon
1 tsp Worcestershire sauce
1 tsp red wine vinegar
1/3 cup vegetable (or olive) oil
1 medium-large head of romaine lettuce
1/3 cup grated parmesan cheese
1 cup croutons

1. Discard outer leaves of romaine lettuce. Wash and dry remaining leaves thoroughly, then slice into bite-size pieces

2. Into a large wooden salad bowl, add ingredients up to the vinegar in order, one at a time.

3. After adding each new ingredient, use the back side of a soup spoon to blend it with the previous ingredients into a smooth paste

4. Add oil and vinegar and blend well.

5. Just before serving, add lettuce and toss thoroughly.

6. Add croutons and cheese, toss again, and serve.

Serves 4 as a salad or 2 as a meal

Surreal Gourmet