Caesar Salad
From Renzo's restaurant in Campbell, CA
Serves: 4
Ingredients
- 2 heads,
Romaine lettuce
- 1 egg
- 1 teaspoon,
Dijon-style mustard
- 2 teaspoons,
worcestershire sauce
- 1 clove,
garlic
- 6 each,
anchovy fillets
- 1/3 cup,
extra virgin olive oil
- 1/4 teaspoon,
kosher salt
- ground pepper
-
to taste
- 1/2 lemon
- 2 tablespoons,
white wine vinegar (preferably Champagne-style)
- 1 cup,
croutons
- 2 tablespoons,
parmesan cheese
-
grated
|
Method
-
Lettuce should be torn into bite size pieces. Keep lettuce in refrigerator until needed. Never chop the lettuce unless you are in a hurry.
-
Place garlic clove in vinegar to marinate.
-
Coddle egg in boiling water by pouring boiling water over egg and let stand.
-
In wooden bowl, rub garlic over the inside, then crush garlic in a garlic press.
-
Add anchovies and mash with a fork to a paste.
-
Add oil, salt, vinegar, mustard, Worcestershire sauce, squeeze in lemon, and mix with a fork. Everything to this point can be done a few hours ahead.
-
When ready to eat add lettuce and toss. Grind pepper, break egg in and toss some more. Add cheese and croutons at table.
|
This recipe comes from Renzo's restaurant in Campbell, CA. I had never seen a Ceasar Salad made at the table before so I watched closely and tried to duplicate it. I think it comes out very well and I have had many compliments over the years. You need a really big wooden bowl to do it right. It is important to make sure the lettuce is very cold.
For vegetarians you may substitute 2 tablespoons of capers for anchovies, these can be mashed or left whole. Egg may be omitted if you are worried about raw eggs, though I think the boiling water kills any bacteria on the outside of the shell. If you omit the egg, you should whisk oil into vinegar slowly to form an emulsion.