Caesar Salad

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Author: James Kirkley

From Renzo’s restaurant in Campbell, CA

Serves: 4

INGREDIENTS

2 heads, Romaine lettuce
1 egg
1 teaspoon, Dijon-style mustard
2 teaspoons, worcestershire sauce
1 clove, garlic
6 each, anchovy fillets
1/3 cup, extra virgin olive oil
1/4 teaspoon, kosher salt
ground pepper – to taste
1/2 lemon
2 tablespoons, white wine vinegar (preferably Champagne-style)
1 cup, croutons
2 tablespoons, parmesan cheese – grated

METHOD

  1. Lettuce should be torn into bite size pieces. Keep lettuce in refrigerator until needed. Never chop the lettuce unless you are in a hurry.
  2. Place garlic clove in vinegar to marinate.
  3. Coddle egg in boiling water by pouring boiling water over egg and let stand.
  4. In wooden bowl, rub garlic over the inside, then crush garlic in a garlic press.
  5. Add anchovies and mash with a fork to a paste.
  6. Add oil, salt, vinegar, mustard, Worcestershire sauce, squeeze in lemon, and mix with a fork. Everything to this point can be done a few hours ahead.
  7. When ready to eat add lettuce and toss. Grind pepper, break egg in and toss some more. Add cheese and croutons at table.

This recipe comes from Renzo’s restaurant in Campbell, CA. I had never seen a Ceasar Salad made at the table before so I watched closely and tried to duplicate it. I think it comes out very well and I have had many compliments over the years. You need a really big wooden bowl to do it right. It is important to make sure the lettuce is very cold. For vegetarians you may substitute 2 tablespoons of capers for anchovies, these can be mashed or left whole. Egg may be omitted if you are worried about raw eggs, though I think the boiling water kills any bacteria on the outside of the shell. If you omit the egg, you should whisk oil into vinegar slowly to form an emulsion.

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