INGREDIENTS

INSTRUCTIONS

This is the best Caesar Salad you will ever eat. Any other you may be
served in the future will pale in comparison to the taste of this one. I
have published this recipe in almost as many places as I have served it,
and the feed-back I get confirms that it is TOO GOOD TO BE TRUE! People
usually faint after eating it and then faint again when they see how easy
it is to make.
The night before you plan to serve the salad, tear romaine into small
pieces, saving only the choice parts. I usually use about two heads of
romaine for 4 to 6 servings. Wash thoroughly and spin dry, or toss in
cup-towel to remove excess moisture, then loosely put into a cotton pillow
slip or absorbent cloth to hold and refrigerate until just prior to making
salad. Several hours before making the salad, put olive oil into a jar with
a tight fitting lid. Crush garlic and add to oil. Cover tightly and set
aside. When ready to prepare salad, remove garlic from oil. Put one or two
cloves through garlic press and return to oil, discarding the balance of
garlic. Add mustard, salt, pepper, and Worcestershire sauce. Shake well,
add anchovies, put all in small food processor or mixer and blend well.
(Can prepare in advance, just shake well prior to mixing in salad.)
USE REALLY LARGE SALAD BOWL TO MIX Place romaine in salad bowl and pour oil
mixture over all and toss until well-coated. Add eggs one at a time and
toss until yolks are no longer visible. (If you are squeamish about using
raw eggs, simply omit this step. No big deal!) Add lemon juice and continue
tossing until well-combined. Finish with cheeses and croutons.
TIP: For a very nice presentation, serve on refrigerated plates and with
silver that has been in the freezer for an hour or so.
YIELD: This breakdown will serve 4 to 6 very nicely.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by CHEBECK@aol.com on
Sep 25, 1997

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