"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for LOUIS MILIANíS CAESAR SALAD, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 14, 2009


1 medium clove garlic
1 tablespoon olive oil, plus 1/2 cup
4 flat anchovy fillets, drained
1/8 teaspoon dry mustard
1 teaspoon Worcestershire
2 1/2 tablespoons red wine vinegar
the juice of Ĺ a lemon
1/4 teaspoon salt
Ĺ teaspoon freshly ground black pepper
I head romaine lettuce, cut into chunks
I coddled egg (see note below)
I heaping tablespoon grated parmesan cheese
1/2 cup croutons


Cut up the garlic and put it in a large wooden salad bowl. Mash with a fork. Add the tablespoon of olive oil and the anchovies, and mash the anchovies into the oil until a paste is formed. Add the mustard, Worcestershire, the remaining olive oil, vinegar, and lemon juice. Mix well. Sprinkle in the salt and pepper. Add the chunks of romaine and toss lightly, then break the coddled egg into the bowl. Toss quite thoroughly this time to mix the ingredients well Add the cheese and croutons and toss one more time. Serve on chilled salad plates.

To coddle egg:
Put an uncooked egg into hot water before beginning to combine the other ingredients; when ready to add it, the egg will be coddled.

Number Of Servings:
Number Of Servings:




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