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CAESAR SALAD Recipe | | Salads and Raita Recipe by Kevin Tighe |
| | INGREDIENTS | Romaine Lettuce - 1 head
1 Coddled Egg (boiled for about 20 seconds)
Olive oil - 1/3 to 1/4 cup (more if needed)
Anchovies - 3 or 4
Parmesan cheese (freshly grated)
Lime juice - 2 to 3 tbsp.
Garlic cloves - 1 to 2 (1 if large and 2 if small)
Freshly ground black pepper - 1/4 tsp
Croutons | | METHOD | 1. In a large salad bowl, mash garlic and anchovies together. Add egg and whisk. Slowly add olive oil, whisking until a light mayonnaise forms. This will probably take about 1/4 to 1/3 of a cup.
2. Add lemon juice slowly while whisking. Add black pepper, whisk. Toss in Romaine Lettuce and turn to coat on all sides. Grate parmesan cheese over it and toss to coat. Sprinkle croutons on top.
3. This salad is Mexican because it was invented at the Hotel Cesar in Tijuana, Mexico in the 1920's or 30's. Guests drove down from Hollywood, arriving late one night and were just starving for food. This is all Cesar, the owner, had in his kitchen.
4. You can add some Worcestershire sauce and Dijon Mustard, but Cesar did not have that back then. Goes nicely in it, though. A piece of grilled chicken or salmon also blends well with it.
5. Make it Indo-Mexican and put pieces of Chicken Tikka on top. DIVINE!!! |
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