Classic Caesar Salad
This recipe comes from Chef Don Zajac who happened upon my recipe for Caesars Salad and decided to email me and let me know that it was wrong. No problem. Chef Don has done extensive research on this subject so I am happy to be able to share his historically correct version with you. Please check out my interview with Chef Don for his advice to novice cooks along with some cooking tips. Thanks, RG
2 head Romaine, washed, dried, and outer leaves discarded
3/4 cup garlic flavored olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
1 large lemon, halved
6-8 drops Worcestershire Sauce
2 Coddled Eggs
1/4 cup Imported Parmesan Cheese, grated
1 cup garlic croutons
How To Prepare At Home
Wash, dry and discard the lettuce. Coddle the eggs by placing them in boiling water for exactly 60 seconds. Remove them from the water immediately and set aside. (Some chefs say to put them under cold water to stop the cooking process.) That's it. Now put it all together.
Place Romaine in a large salad bowl and assemble all the ingredients on a tray tableside. Pour about 1/2 cup of the garlic flavored olive oil over the Romaine. Toss gently using a rolling motion. Add salt and pepper and toss lightly.
Squeeze lemon juice-you should have about 2 1/2 ounces-over the salad and add the Worcestershire sauce. Break eggs over the salad. Add the remaining 1/4 cup olive oil. Add the cheese and toss again until the leaves are well coated.
Add the croutons last and toss slightly. Arrange individual leaves on a dinner plate, stem side out, the easier to eat with the fingers as Caesar Cardini intended. Serve immediately.
This recipe will serve 4 to 6 depending on the serving plate size.
Copyright 1997 - 2015 The Reluctant Gourmet