INGREDIENTS

INSTRUCTIONS

Here's a recipe, from Wine Spectator, for Caesar salad. They say in the
article that it was invented by restaurateur Caesar Cardini, an Italian
immigrant, in 1924 at Caesar's Palace, Tijuana. The original had no
anchovies, just the hint of anchovies from the Worcestershire Sauce. The
recipe is by Julia Child, in consultation with Caesar's daughter Rosa. I
haven't tried it, it just seems like something the echo would like to read
about.
For each person select 6 to 8 whole leaves of Romaine, 3 to 7" long. Wash,
drain, wrap in paper towels, and refrigerate until serving. Put garlic
through a press and mix with 1/4 tsp salt and 3 Tbs oil. Strain into medium
fry pan.  Heat to warm and add croutons, toss until well coated and remove
to a bowl.
Coddle eggs by boiling one minute.  (Burt: A bare minimum tip of the hat to
the recent scare about raw eggs)
To assemble salad, have all ingredients in small bowls surrounding a large
salad bowl.  Put romaine into large bowl and pour 4 Tbs olive oil over it.
Toss. Add 1/4 tsp salt, 8 grinds of pepper, and 2 more Tbs oil, and toss
again. Add lemon juice, 6 drops of Worcestershire sauce and the eggs, and
toss.  Add cheese and toss. Add croutons and toss twice more.
To serve, arrange leaves on plates, stems out, w/sprinkling of croutons on
side.  Eat with fingers or forks and knives. (Burt: The original was eaten
with the fingers.)
CROUTONS:  Cut baguette of french bread into 3/4" cubes. Toss in 1/4 cup
olive oil, and put on baking sheet. Bake at 350 f. for 20 to 25 minutes,
tossing a few times to brown evenly. Just before done (?) turn the oven off
and let sit 15 minutes before removing. Makes about 4 1/2 cups.
Recipe by Julia Child, with Rosa Cardini (Caesar's daughter). Typed by Burt
Ford  U/L to Cooking 11/94 From Wine Spectator, July 31, 1994 pg 87 Re U/L
by BF 5/95 3/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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