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The Keg's Caesar Salad




Source of Recipe


BBR


Recipe Introduction


Posted by: patriciarose

This recipe's origin is from a neighborhood bar in Seattle, called the Keg. They make a Caesar Salad as you 'watch' in a buffet. I used to travel to Seattle for work and I got to know the manager of the bar well. He asked his chef to adapt the recipe to home use. Here it is, in all its glory! I love this recipe, far more than the traditional recipe.



List of Ingredients




Dressing---

(1) Egg
(½) tsp Dry Yellow Mustard
(½) tsp Salt
(---) Freshly Ground Black Pepper
(2-3) Cloves Garlic, Minced
(½) tsp Garlic Salt
(1-2) TBL Anchovy Paste
(1) TBL Lemon Juice
(1) TBL White Vinegar
(1) Cup Vegetable Oil

---Salad---

(2) Heads Romaine Lettuce, Torn In Bite-Sized Pieces
(---) Seasoned Croutons
(---) Fresh Parmesan Cheese, Grated



Recipe



Mix all of the dressing ingredients in a blender, except the vegetable oil. Blend for 20 seconds. Slowly, add the vegetable oil, a drop at a time, until the mixture becomes thick. Chill the dressing for at least four hours, so that the flavors blend. Toss the romaine, dressing, croutons and Fresh Parmesan cheese (no green can stuff!) just before serving. It's not the usual recipe for Caesar Salad, but it's a much better one and easier as a 'make-ahead' salad. Makes 3-4 Servings.