"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Caesar Salad Recipe

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This recipe for Caesar Salad, by , is from The Ardis Jerden Desiderata Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Minckler
Added: Monday, November 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 heads of crisp, chilled romaine
2 bulbs of garlic
4 ounces grated Parmesan
1/4 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt, 5 tablespoons olive oil
2 medium lemons
1 tablespoon anchovy paste
1 raw egg

Directions:
Directions:
This is a salad made for the Gods when it is made correctly. It's all in the mixing - mix well after each step. Wash and dry lettuce leaves. It is important to have the leaves dry so the dressing will cling. Cut garlic bulbs in two and rub sides of wooden bowl until garlic is crushed. Break lettuce unto bowl and thoroughly toss to absorb garlic. Mix cheese, dry mustard, salt and pepper - sprinkle over mixture. Toss well again - add anchovy paste - mix well. Drizzle olive oil over mixture. Squeeze juice of lemon over salad and mix. Break raw egg over mixture - mix very well. Add croutons.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
My sister Jan's very great recipe - once you've made this no other Caesar salad will do!!!

 

 

 

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