Bruce's favorite caesar salad

Yield: 4 servings

Measure Ingredient
1 x Head of Romaine Lettuce
1 x Tin of Anchovy Filets
1 tablespoon Fresh Ground Black Pepper
4 cloves Garlic
1 x Egg Yolk-use Extra Large Egg
1 tablespoon Prepared Hot Mustard
3 dashes Tobasco Sauce
1 tablespoon Worcestershire Sauce
¾ cup Olive Oil
\N \N Red Wine Vinegar
1 x Lemon
\N \N Fresh Grated Parmesan Cheese
\N \N Croutons
½ pounds Bacon

1) Cook the bacon until very crisp. Set aside and allow to drain on paper


2) Place egg in a glass of warm water and set aside until it reaches room

temperature (10-15 minutes).

3) Crush the garlic in a large wooden bowl. Add the anchovies and crush

into a pulpy mass. Mix with black pepper.

4) Add mustard, worcestershire sauce and tobasco. Separate the egg, keeping

the yolk. If you can't find any extra large eggs then 2 small eggs is

fine. Stir in each of these ingredients thoroughly as you add each one.

5) SLOWLY add the oil from the anchovy tin, using a french whisk to mix.

6) SLOWLY add olive oil, rapidly whipping until you get a thick paste. You

may have to vary the amount of oil to achieve this (at least ¾ cup).

7) Squeeze in some red wine vinegar to taste. Once around the bowl is usually enough.

8) Squeeze in one lemon for the juice, again to taste.

9) Just before serving, add the lettuce, croutons, crushed bacon and parmesan cheese. Toss Thoroughly.

The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice.

You may want to add more garlic, tobasco, worcestershire, mustard depending on how spicy you like your Caesar Salad. From the kitchen of Bruce and Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120

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