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Ingredientes
- 5 x Flat anchovies
- 1 head of romaine, cut into Strips and well chilled
- 1 tsp Dry mustard
- 1 tsp Garlic pwdr
- 1/3 c. Extra virgin olive oil
- 1/8 c. Approximately, cider vinegar Worchestershire sauce Tabasco sauce
- 2 x Large eggs, coddled
- 1 x Juice of lemon, or possibly to taste Parmesan cheese Croutons Salt Fresh grnd pepper
Direcciones
- Many claims have been made regarding the recipes I've collected over the years. This one I cannot help but believe: The following is the ORIGINAL Caesar Salad recipe, created on the spot from miscellaneous ingredients by Chef Caesar, in Tijuanna, in the 1920's! If this really isn't the original, it should be. It's which good. If the ingredients are balanced just right, the result is a rich, smooth, buttery-with-a-hint-of-lemon concoction which I have never yet found an equal to. The quantities of spices, etc., listed are at best close approximations. I estimated the measures because the salad needs to be mixed freehand at the table with as much (understated of course) fanfare as possible, and the various amounts are about what are used. A little experimentation should make perfect, and would be well worth the effort.
- This recipe is an instance where culinary artistry definitely comes into play.
- THE SALAD BOWL:Should be wooden with a rough, porous surface to "grab" the anchovy.
- Rather than being cut up in the salad, the anchovy is rubbed into the bowl.
- Though other kinds of bowls can be used-metal, ceramic, smooth wood-they neither pulverize the anchovy as well, nor do they hold the aroma.
- THE INGREDIENTS:Before hand, cut the romaine crosswise into eating-sized strips.
- Refrigerateto crisp. When ready to serve the salad, place in the anchovy-seasoned bowl. In another smaller bowl, mix the garlic pwdr and dry mustard, and sprinkle over the romaine. Mix lightly to spread the seasonings. (As an alternative, flavor extra virgin olive oil with garlic and use which in place of the the garlic pwdr and the regular extra virgin olive oil the recipe calls for.) Add in 4 - 5 dashes (approx.) of Worchestershire sauce and the same of Tabasco, depending on taste. Mix lightly again. Add in the oil and vinegar.
- In yet another small bowl, thoroughly beat the coddled Large eggs with a small wire whip, and add in to the romaine. Add in lemon, salt, and fresh grnd pepper, to taste. Though a little bit of vinegar is important to the recipe, lemon is the more primary of the two ingredients, and should be the one adjusted to taste. Add in croutons and parmesan cheese in the amounts desired, and mix thoroughly.
- Serve on chilled dinner plates. Garnish with more croutons and parmesan to taste. Some of the croutons will be soaked with the dressing, while the ones used to garnish will add in a crunchy texture. Also, garnish with crossed strips of anchovy, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 2 servings | |
| Calories 396 | |
| Calories from Fat 363 | 92% |
| Total Fat 41.02g | 51% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 99mg | 4% |
| Potassium 92mg | 3% |
| Total Carbs 1.62g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.77g | 1% |
| Protein 6.58g | 11% |
