Monday, March 1, 2010

Caeser Salad

Been Making this one since about 1981! Got the recipe off a calender long since discarded. I have any guests acknowledge that eating raw foods can be hazardous to their health. But 29 years later I have not had any cases of semonella poisoning from my Caesar
Years ago restaurants made this table side and I learned the secret of adding the oil slowly as if making mayonaise from the waiter at the Captains Quarters. I went home made mayonaise and then I was ok to make Caesar salad dressing!

4 strips cooked crumbled bacon
3 anchovie fillets mashed
2 cloves garlic flattened with the blade of knife
2 egg yolks (save the whites for merange or breakfast) at room temp
1/2 cup extra virgin oil (use the best quality you can afford)
juice 1/2 lemon
1 tbs worcestershire sauce
1 tsp salt
fresh ground black pepper
8-10 leaves romain wahed dried well and torn into bitesize pieces
1/4 - 1/2 cup grates parmesan

rub a wooden salad bowl with garlic cloves, leaving them in bowl.
add anchovies, worcestershire, salt, lemon juice and egg yolks to bowl and mix with a wire wisk
Adding the oil slowly continuously beat with wisk as if you are making mayonaise. Process should take several moments. Add lettuce, crouton bacon cheese and generous amounts pepper and serve immediatly. It will not keep well so plan on making this almost tableside. Pairs well eith the previous onion soup recipe and a good crusty french bread recipe to come. Or a loaf from Winn Dixie if you had a busy day!

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