The Real Deal Caesar Salad
"The traditional method. From Good Food Magazine, June 1986"
- Ready In:
- 38mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 5 slices French bread (about 3/4-inch thick) or 5 slices Italian bread (about 3/4-inch thick)
- 6 tablespoons olive oil
- 1 large head romaine lettuce
- 3 anchovy fillets, rinsed, dried, minced
- 1 garlic clove, minced
- 2 tablespoons fresh lime juice
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon fresh ground pepper
- 1 large egg, cold
- 1⁄2 cup grated parmesan cheese
directions
- Heat oven to 400 degrees.
- Place bread slices on baking sheet and brush with about 1 T. of the oil. Toast until crisp, 10-12 minutes. Turn, brush second side with another T. oil, and toast until browned, 10-12 minutes. Cut into 3/4-inch cubes.
- Meanwhile, rinse lettuce, then tear into 2-inch pieces. Wrap in paper towels and refrigerate.
- Whisk remaining 4 T. oil, the anchovies, garlic, lime juice, Worcestershire sauce, mustard, and pepper to blend.
- Ten minutes before serving, boil egg 3 minutes. Cool under running water, scoop slightly cooked egg into dressing, and blend well.
- Toss lettuce with dressing, croutons, and cheese. Serve at once.
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Reviews
-
I had remembered all the ingredients, but didn't know the amounts. Very good, thanks
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
