My Recipe Box - Caesar Salad

 Bob Blumer’s Ultimate Caesar Salad

PAGE 88 in my cookbook.

Ingredients - serves 4 - 6. I cut it in half for 2 people

1/2 tsp salt
1 tsp coarsely ground fresh black pepper
3 garlic cloves, minced
2 anchovies or 1 tsp anchovy paste
1 tbsp Dijon mustard
1 egg yolk, coddled (see below)
1 1/2 tbsp freshly squeezed lemon juice
1 tsp Worcestershire sauce
1/3 cup safflower (or mild olive) oil
1 1/2 tsp red wine vinegar
1 1/2 medium/large heads romaine lettuce
2 cups croutons
1/2 cup freshly grated Parmesan cheese

Method

Coddle the egg yolk by placing the whole unshelled egg in boiling water for 40 seconds, then running under cold water for 15 seconds.

In order and one at a time, add salt, pepper, garlic, anchovies, mustard, egg yolk, lemon juice and Worcestershire to a large wooden salad bowl. After adding each ingredient, beginning with the garlic, use the back of a soup spoon to grind it against the wall of the bowl and blend it with the previous ingredients into a smooth paste. (It should take about 15 seconds of muscle power to blend in each new ingredient.) Add oil and vinegar. Blend well.

Just before serving, tear lettuce leaves into bite-size pieces. Add to salad bowl. Toss thoroughly. Add croutons and Parmesan and toss again. Serve on chilled plates.

*According to Health Canada, eating raw or lightly cooked eggs can be especially risky for young children, the elderly, pregnant women and people with weakened immune systems.