CAESAR SALAD
Here's the best one I've found. I found the recipe in the guest newsletter of the Elora Mill Inn, Elora, ON, CA. I've been making it for years and everyone likes it.
Provided by Dave Newcombe1
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- For the salad you will need 1 head Romaine lettuce, freshly grated Parmesan cheese (to taste), home made croutons, bacon bits (optional: home made are best), and lemon wedges.
- Make the dressing: Mix the pepper, garlic & egg yolks in a bowl. Slowly whisk in oil so the mixture thickens a bit. Add Tabasco, mustard, Worcestershire, vinegar & lemon juice. Whisk well. Salt to taste.
- The dressing will keep in refrigerator for a little while if tightly covered with Saran Wrap.
- The eggs will cause a skin to form eventually. If this happens, strain the dressing or whisk well before use.
- Wash lettuce. Discard any damaged leaves.
- Tear the good leaves into bite size pieces.
- Put into salad bowl.
- Add some dressing & toss to coat. Add Parmesan, croutons & bacon bits.
- Toss well to coat. If too dry, add more dressing.
- Serve immediately.
- Offer lemon wedges & more Parmesan.
- Accept praise gracefully.
- Notes:
- It barely makes enough dressing for one head of lettuce. If it turns out too dry, just use less lettuce next time.
- Tell your guests if they really want to ruin this great salad they can bring their OWN anchovies
- If it's too garlicky, strain the garlic solids out of the dressing before you serve [but CAN a dish be too garlicky?].
- If you want extra zing, use 2 - 3 dashes of Tabasco [be careful, a little bit goes a long way!].
Nutrition Facts : Calories 189.6, Fat 20.2, SaturatedFat 3.1, Cholesterol 83, Sodium 32.5, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 1.3
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