Ceasar Salad Recipe

by James Keffer

(I learned this recipe while in college working part time at the Hidden Valley Country Club in Salt Lake City, UT.)

Thirteen ingredients – serves two:

1.  Salt – dash (mostly used to grind the garlic & anchovy)
2. Garlic – one clove
3. Anchovy – one filet
4. Lemon – ½
5. Egg - one
6. Oil – olive or canola – 3/4 cup
7. White wine vinegar – 1/4 cup (oil to vinegar is 3:1_
8. Worcestershire sauce – 5 – 6 drops
9. Tabasco sauce – 3 -  5 drops (or to taste)
10. Romaine lettuce – about two heads (bunches ???)
11. Finely grated parmesan cheese – 4 tablespoons (or to taste)
12. Croutons
13. Fresh ground pepper

Preparation:

In a large wood salad bowl add the dash of salt.   Mash and grind the garlic and the anchovy into a smooth paste (no big pieces).   Add the egg and coddle (scramble w/o cooking).  Squeeze in the juice of the ½ lemon.  Add the vinegar, oil, Worchester sauce and Tabasco sauce.  Whisk until smooth and creamy.

Prepare two plates of washed, dried Romaine lettuce chopped into bite size pieces (may leave whole if desired).  Add croutons, parmesan cheese and pepper to taste.