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:
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.
©2010 J Keffer