Caesar Salad

1 large head or 2 small heads romaine lettuce cleaned and ripped into bite size pieces

½ - ¾ cup virgin olive oil (I use a virgin olive oil mixed with grapeseed oil ½ and ½)

2 large cloves garlic, peeled

2 anchovy fillets, crushed to a paste, or 2 Tbsp anchovy paste

1 Tbsp capers

1 tsp Worcestershire sauce

1 tsp Dijon mustard
2 Tbsp freshly squeezed lemon juice (juice of ½ a large lemon)

¼ tsp freshly ground black pepper
2 yolks from coddled eggs- see how to coddle eggs below

½ tsp Tabasco sauce

¼ cup grated Parmesan cheese

¼ cup freshly shaved Parmesan cheese to garnish
½ cup fresh made croutons
Salt to taste (not really needed)

Crush the garlic cloves and capers into a paste in a bowl using the back of a spoon or use a small food processor, or you can use a kitchen mortar and pestle, I use my garlic press; it’s your choice, the possibilities to mash things are endless!  

Add anchovies, the Worcestershire sauce, Dijon mustard, egg yolks, lemon juice and pepper.

Whisk in oil until thoroughly combined and thickened to the consistency you like.  See, no hard and fast rules will impede the construction of the perfect Caesar salad!

Add ¼ cup grated Parmesan cheese and whisk again until combined. 

Place the lettuce in a large salad bowl and drizzle the dressing over it and toss thoroughly to coat the leaves well. Top with the last ½ of the Parmesan cheese and croutons if you like dried bread cubes. Serve chilled.

To Make Coddled Eggs: Put room temperature eggs (in the shell) in saucepan of simmering water and simmer 2 minutes. Drain and cool eggs immediately by placing eggs in an ice water bath for 10 minutes. The yolks will be soft and the whites will be white and runny.

A fresh, made-from-scratch Caesar Salad that pays homage to the inventor, Caesar Gardini is a great thing indeed. Served with a grilled seasoned chicken breast is a meal to savour.

For a visit to read about a gaggle of misfits and old crones go to Snowy Palms
Snowy Palms Resort