Side Pannel
Caesar Salad, "The Original Recipe"
Caesar Salad, "The Original Recipe"
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 5 Flat anchovies
- 1 Head of romaine, cut into
- Strips and well chilled
- 1 ts Dry mustard
- 1 ts Garlic powder
- 1/3 c Olive oil
- 1/8 c Approximately, cider vinegar
- Worchestershire sauce
- Tabasco sauce
- 2 Eggs, coddled
- 1 Juice of lemon, or to taste
- Parmesan cheese
- Croutons
- Salt
- Fresh ground pepper
Directions
-MIKE'S KITCHEN-
Many claims have been made regarding the recipes I've collected over the
years. This one I can't help but believe: The following is the ORIGINAL
Caesar Salad recipe, created on the spot from miscellaneous ingredients by
Chef Caesar, in Tijuanna, in the 1920's! If this really isn't the original,
it should be. It's that good. If the ingredients are balanced just right,
the result is a rich, smooth, buttery-with-a-hint-of-lemon concoction that
I have never yet found an equal to. The quantities of spices, etc., listed
are at best close approximations. I estimated the measures because the
salad needs to be mixed freehand at the table with as much (understated of
course) fanfare as possible, and the various amounts are about what are
used. A little experimentation should make perfect, and would be well worth
the effort. This recipe is an instance where culinary artistry definitely
comes into play.
THE SALAD BOWL:
Should be wooden with a rough, porous surface to "grab" the anchovy.
Rather than being cut up in the salad, the anchovy is rubbed into the bowl.
Though other kinds of bowls can be usedmetal, ceramic, smooth woodthey
neither pulverize the anchovy as well, nor do they hold the aroma.
THE INGREDIENTS:
Before hand, cut the romaine crosswise into eating-sized strips.
Chill to crisp. When ready to serve the salad, place in the
anchovy-seasoned bowl. In another smaller bowl, mix the garlic powder and
dry mustard, and sprinkle over the romaine. Mix lightly to spread the
seasonings. (As an alternative, flavor olive oil with garlic and use that
in place of the the garlic powder and the regular olive oil the recipe
calls for.) Add 4 - 5 dashes (approx.) of Worchestershire sauce and the
same of Tabasco, depending on taste. Mix lightly again. Add the oil and
vinegar.
In yet another small bowl, thoroughly beat the coddled eggs with a
small wire whip, and add to the romaine. Add lemon, salt, and fresh ground
pepper, to taste. Though a little bit of vinegar is important to the
recipe, lemon is the more primary of the two ingredients, and should be the
one adjusted to taste. Add croutons and parmesan cheese in the amounts
desired, and mix thoroughly.
Serve on chilled dinner plates. Garnish with more croutons and
parmesan to taste. Some of the croutons will be soaked with the dressing,
while the ones used to garnish will add a crunchy texture. Also, garnish
with crossed strips of anchovy, if desired.
Many claims have been made regarding the recipes I've collected over the
years. This one I can't help but believe: The following is the ORIGINAL
Caesar Salad recipe, created on the spot from miscellaneous ingredients by
Chef Caesar, in Tijuanna, in the 1920's! If this really isn't the original,
it should be. It's that good. If the ingredients are balanced just right,
the result is a rich, smooth, buttery-with-a-hint-of-lemon concoction that
I have never yet found an equal to. The quantities of spices, etc., listed
are at best close approximations. I estimated the measures because the
salad needs to be mixed freehand at the table with as much (understated of
course) fanfare as possible, and the various amounts are about what are
used. A little experimentation should make perfect, and would be well worth
the effort. This recipe is an instance where culinary artistry definitely
comes into play.
THE SALAD BOWL:
Should be wooden with a rough, porous surface to "grab" the anchovy.
Rather than being cut up in the salad, the anchovy is rubbed into the bowl.
Though other kinds of bowls can be usedmetal, ceramic, smooth woodthey
neither pulverize the anchovy as well, nor do they hold the aroma.
THE INGREDIENTS:
Before hand, cut the romaine crosswise into eating-sized strips.
Chill to crisp. When ready to serve the salad, place in the
anchovy-seasoned bowl. In another smaller bowl, mix the garlic powder and
dry mustard, and sprinkle over the romaine. Mix lightly to spread the
seasonings. (As an alternative, flavor olive oil with garlic and use that
in place of the the garlic powder and the regular olive oil the recipe
calls for.) Add 4 - 5 dashes (approx.) of Worchestershire sauce and the
same of Tabasco, depending on taste. Mix lightly again. Add the oil and
vinegar.
In yet another small bowl, thoroughly beat the coddled eggs with a
small wire whip, and add to the romaine. Add lemon, salt, and fresh ground
pepper, to taste. Though a little bit of vinegar is important to the
recipe, lemon is the more primary of the two ingredients, and should be the
one adjusted to taste. Add croutons and parmesan cheese in the amounts
desired, and mix thoroughly.
Serve on chilled dinner plates. Garnish with more croutons and
parmesan to taste. Some of the croutons will be soaked with the dressing,
while the ones used to garnish will add a crunchy texture. Also, garnish
with crossed strips of anchovy, if desired.
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