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Caesar Salad (Case Family Style) Recipe

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This recipe for Caesar Salad (Case Family Style), by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chuck Case
Added: Sunday, May 31, 2009


4 or 5 hearts of Romaine lettuce,

Olive oil,
Anchovy paste in a tube (or anchovy filets crushed with a fork),
Tabasco sauce,
Worcestershire sauce,
Dijon mustard,
Sherry (not cooking sherry),
Minced garlic,
Freshly ground pepper,
Coddled egg white.

1 Cup of shredded Parmigiano Reggiano cheese,
1 Cup shredded hard bleu cheese,

Prepare Romaine lettuce by cutting the end off, then slicing laterally and then cutting transverely into 1 inch pieces. Rinse well and wrap in a wet kitched towel. If not serving immediately, refrigerate.
Put an egg in a cup or small dish and cover with very hot water out of the tap.
Pour about half a cup of olive oil in a bowl. Add a tsp of Dijon mustard, several shakes of Tabasco, several shakes of Worcestershire sauce, a tbls of sherry, a tsp of crushed garlic, anchovy to taste (I would start with about a tsp or paste or 3 or 4 filets crushed with a fork), plenty of good salt and freshly ground pepper. Whisk well to mix all ingredients.

After the egg has coddled for several minutes, crack open and separate the white from the yolk. Discard the yolk or use for another purpose. Add the coddled white to the other ingredients and whisk well.
Put the cut lettuce in a large serving bowl and add the dressing. Toss well. The add the juice of one lemon, croutons, bleu cheese, parmesan cheese and mix well. Serve immediately.

Personal Notes:
Personal Notes:
This is the way my mother made Caesar salad when I was growing up. If you don't like anchovies, leave them out, but the taste won't be the same.

This recipe is non-traditional in several ways. The dressing is darker than what you get in restaurants or stores. Normally, you will see the anchovies served as part of the salad and not the dressing--you can do that if some guests want them and others don't. And traditional Caesar salad doesn't have bleu cheese.
Coddling cooks the egg slightly. If an essentially raw egg makes you squirm, you can leave it out but it really helps the texture of the dressing.

The Tabasco is an essential ingredient. Caesar Salad was created in Tijuana, Mexico so it must have a bite!

Of course, you can add grilled chicken or shrimp to this to make a main course.




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