David vano's caesar salad

Yield: 1 Servings

Measure Ingredient

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I have made my own caeser salad for over 20 years. I learned it from a friend and I have made a few changes that have improved it. I order caesar salad when I see it on the menu and to be honest, mine is the best. Start with a medium head of romaine lettuce. Holding head firmly, cut ½" off botton and then cut entire head in 1" slices.

Put in cold water. Let sit while preparing dressing.In a very large wooden bowl add the following: 3" strip of anchovie paste; 1 coddled egg (a must); the juice of ½ lemon; 4 T balsamic vineger; 5 T olive oil (I do not use extra virgin because it does not have the taste; the less expensive, more pressed olive oil is my choice); 1-2 cloves or garlic pressed; ½ t seasoned salt; 1 T Lea and Perrin; Tobasco to taste, 4-5 drops; 2-3 T parmasean cheese fresh grated (never out of a box); your favorite croutons. Start with the garlic and anchovy paste. Mix in bowl with all liquids; add remaining ingredients; put in croutons to let sit in liquid for a few seconds. Thoroughly dry lettuce (use spinner if you have one) and put in bowl. Toss until all lettuce is coated. Add fresh groung pepper (I like a lot) and a few more croutons. Serve immediately. Offer more pepper. Please note that you cannot make this ahead; it will be no good in 1-2 hours. Also, if you do not eat all salad throw out remaining. Romane lettuce gets very bitter and cannot be left over.

David Vano

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