Caesar Salad, "The Original Recipe"

Title:
Caesar Salad, "The Original Recipe"

Yield:
2 + servings

Categories:
Salads,
Mexico




Ingredients:





     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


          Croutons


          Salt


          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.


 


 THE SALAD BOWL:


       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.


 


 THE INGREDIENTS:


       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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip