"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Edith's in Cabo Caesar Salad Recipe

4.9 stars - based on 7 votes
  Tried it? Rate this Recipe:
 

 

This recipe for Edith's in Cabo Caesar Salad, by , is from The Davis/Steele,Seeliger, Merkle, Dishman Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Seeliger

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves garlic, minced
1 anchovy fillet (YES, you have to use this)
1/3 lime wedge, juiced. (I use the juice from 1 Mexican lime, key line)
1/2 T Dijon mustard
1 egg coddled for 1-2 minutes in hot water
12 drops Worcestershire sauce
6 drops Maggi* seasoning sauce
3/4 C extra virgin olive oil
3 drops white vinegar
12 washed fresh cold and crunchy Romaine lettuce leaves
8 slices of 3 in diameter French bread, toasted
grated fresh Parmesan cheese to taste
fresh ground black pepper to taste

Directions:
Directions:
Place anchovy and garlic in a large wooden salad bowl and crush together, add the Dijon mustard and coddled egg yolk (discard the white) and the Worcestershire sauce, mix well. Add the Maggi sauce, the olive oil and mix again until all ingredients are creamy. Add 3 drops of white vinegar and the lime juice and mix well again. Add the whole romaine lettuce leaves and the toasted French bread and toss, covering all with dressing.

To plate, place 3 Romaine leaves on each plate with 3 French bread croutons, on top of each lettuce leaf. Dust with Parmesan cheese and fresh ground pepper.
*Maggi sauce can be found in the Mexican food section of the store. It comes in a square brown bottle. The label is yellow with red letters and the flip cap is yellow. There is no substitute for this salty, yummy sauce. Once you taste it, you'll find other things to put it in.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Randy and I got a call from a friend with a plane 3 days before Memorial day, asking if we wanted to go to Cabo San Lucas with he and his son, on HIS plane... Well YES! we want to go. I called mom, she had a timeshare we could use. I change a couple of appts. and we were off. Picked up at 10AM in Tucson, on the beach in Cabo by noon! For the 'ride' we took them to dinner at Edith's. Everything we ate was WONDERFUL! Fresh Tuna carpaccio, fish, steak, and this salad. Randy and I went back the next night, just the two of us and had it again, and asked for the recipe. Hope you enjoy it as much as we do.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

8090W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!