Caesar salad

Caesar salad

By
From
Encyclopedia of Food and Cookery
Serves
2-4

One of the world’s great salads, created by chef Alexander Cardini, working at the San Diego race track, in honour of his brother Caesar – also a chef, working in England. There are many variations of the salad today, but this is the original one.

Ingredients

Quantity Ingredient
1 cos lettuce
4 anchovy fillets
1 garlic clove, crushed
2 tablespoons butter
8 slices french bread
1 egg
salt and freshly ground black pepper
1 tablespoon lemon juice
3 tablespoons olive oil
1 teaspoon worcestershire sauce
3 tablespoons parmesan cheese, grated

Method

  1. Wash and dry lettuce leaves and crisp in refrigerator. Mash anchovies with garlic and butter, and spread on bread. Bake bread in a preheated slow oven for 25–30 minutes or until crisp. Allow to cool.
  2. Place egg in boiling water for 50 seconds and remove. Place lettuce in a large bowl, season with salt and pepper and break egg over. Beat the lemon juice, oil and Worcestershire sauce together and pour over lettuce. Add bread slices and cheese and very gently roll lettuce in the dressing until each leaf glistens (the egg becomes part of the dressing). Serve at once.
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