"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Classic Caesar Salad from LG's Steakhouse Recipe

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This recipe for Classic Caesar Salad from LG's Steakhouse, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Ceverha


10 oz. Romaine lettuce (chopped in 1-inch squares)
1 oz. Anchovies (approx. 2)
1 Tbl. Fresh Garlic, pressed
1 Tbl. Dijon Mustard
Tbl. Worcestershire sauce
1 egg yolk, coddled
cup virgin olive oil (good quality)
1 Tsp. Lemon juice
2 Tbl. Red Wine Vinegar
cup Parmesan Cheese, freshly grated
1 cup seasoned croutons, pref. homemade
freshly ground black pepper

Place anchovies and fresh garlic in wooden salad bowl. Crush into fine paste with 2 dinner forks.
Add Dijon mustard and Worcestershire sauce to paste and stir.
Add egg yolk and continue to stir slowly, add olive oil while continuously stirring.
Add lemon juice, red wine vinegar and half of the parmesan cheese. Stir.
Place romaine lettuce in dressing mixture and toss, making sure to wet all sides of the lettuce leaves.
Add croutons and remaining parmesan cheese.
Toss lightly. Serve on cold plates with chilled forks.
Sprinkle with ground pepper to taste.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe is from a favorite restaurant, LGs Steakhouse, in Palm Desert, CA.




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