By way of a thank you
What a nice surprise to see three hearts. Since this is my most frequent group, I suspect someone here gave them to me.
So I thought I would repay you with a recipe. Actually, it's a little selfish on my part, because the recipe is for my father's version of Caesar salad. My copy, in his beautiful, precise, engineer's handwriting, is fading badly, so I'd like to preserve it.
My son has made this salad, and the taste really took me back. I didn't have the wonderful romaine that my dad grew in his huge garden, but if you can get some good green stuff, it's pretty good. I would guess this recipe dates from the late 60s.
3 medium heads romaine lettuce, washed, dried, and chilled
about 1/3 cup garlic flavored olive oil
2-3 tbsp. wine vinegar
juice of 1 lemon
1 or 2 one-minute coddled eggs
freshly ground pepper, salt
dash Worcestshire sauce
5-6 tbsp. grated Parmesan cheese
Break the romaine into bite size pieces and place in a chilled salad bowl. Dress with the olive oil and wine vinegar. Squeeze the lemon over the salad, then break the coddled eggs into it. Sprinkle salt, grind pepper over it and add a dash of Worcestshire sauce. Add the cheese. Gently toss. Add croutons if desired.
= new reply since forum marked as read
more often disappointed than not, when ordering it, so I'll try this!
Sounds good except the classic flavor would be missing.
I make the dressing two ways:
Like yours to some degree. Coddled egg, garlic rubbed bowl, anchovies chopped fine, Extra virgin olive oil, lemon juice, drops of Worcestershire, and a little dijon lightly stirred and then tossed into fresh Romaine lettuce with parmesan and fresh made croutons. This is a make at the table salad. This version is scrumptious and impressive. Needs a fresh pepper grinder on hand.
OR blended and stored in the fridge
...which includes anchovy paste and done like a mayonnaise where the acid (lemon) and egg are blended and the oil is drizzled in along with a couple cloves of garlic, Worcestershire, half teas. of dijon, anchovy paste, and a pinch of sugar and after it is thick and blended I add a splash of water and stick in the fridge to use on salads. My family loves it.
