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Crepe Chalet Caesar Salad




Source of Recipe


QVC


List of Ingredients




1 large and 1 small head of romaine lettuce
1 entire bulb of garlic, cloves peeled
1-1/4 cups vegetable oil (you may or may not use all of it)
1 teaspoon dry mustard (you may not use all of it)
1/8 cup vinegar
salt and freshly-ground pepper to taste
1 tablespoon Worcestershire sauce
juice of 1/2 a lemon
1/2 teaspoon garlic salt
1-2 coddled eggs
lightly seasoned croutons
grated Parmesan cheese

Recipe



1- Wash the Romaine in cold water, vigorously shake dry and spread on paper towels -- the leaves must be dry, but not limp.

2- In a large wooden (preferably teak) bowl, crush the garlic. Use a garlic press to do this, then scoop up the squashings and put them through the press again -- the idea is to release as much garlic “liquid” as possible.

3- Add oil to about a 6” diameter on the bottom of the bowl (don’t over-oil at this point....you can always add more later). Sprinkle the dry mustard over the oil....a light dusting to color. Add the Worcestershire sauce, then with a fork or whisk, combine all elements in the bowl to this point. The color should be slightly mocha-colored, not dark brown.

4- Add salt and pepper to taste, and stir again, then add the vinegar and stir again. Then crack in one egg and whip the mixture. It should begin to gel and get loosely pudding-like. If not, add in another egg and whip again (never add more than 2 eggs!). Shake in a tad of garlic salt, then squeeze in the lemon juice (no seeds!). Whip again -- the dressing will loosen up a bit with the juice, but that’s OK as long as it isn’t watery.

5- Break the crisp, dry romaine into the bowl. Put in about 1/2 of it, toss, then add the other half and toss again. Add the croutons and a little Parmesan. Toss again. Serve on dinner plates and sprinkle liberally with Parmesan, if desired. An anchovy fillet can be added on top of the salad, if desired.


Serves 4.