- Prep Time: 20 minutes
Caesar Salad
Tidbits...Caesar salad was a great food fad in the 1940's. It was not named after Julius Caesar, but supposedly introduced by an Italian American restaurateur, Caesar Cardini of San Diego. It was prepared at the table in a large wooden bowl with great pizzazz. I don't get that involved in the Caesar "show" at my table but my guests seem to enjoy it all the same.
Ingredients
- Romaine Lettuce - 2 heads
- Dressing
- Fresh Basil Leaves - 1/2 cup
- Olive oil - 1 cup
- Egg yolks - 2 room temp.
- Worcestershire Sauce - 1 tsp.
- Dry mustard - 1 tsp.
- Garlic clove - 1 minced
- Freshly ground black pepper - 1 tsp.
- Lemon juice - 2 T freshly squeezed
- Anchovy - 1 chopped
- Parmesan cheese - 1/2 cup grated
- Croutons or cheese toast - Enough for each salad
Instructions
- Pureé all ingredients for the dressing except parmesan.
- Toss salad with dressing, add parmesan and croutons.
