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March 15th 2003 CAESAR SALAD




Source of Recipe


CBC Manitoba


Recipe Introduction


This famous salad was created by accident. The story goes that a Mexican restauranteur named Caesar was overwhelmed by guests one day, and had to prepare a salad from the few simple ingredients on hand - romaine, eggs, Parmesan cheese, lemons, and dry bread.

The guests were delighted


List of Ingredients




large head romaine
2/3 cup (150ml) oil
3 tbsp (45 ml) red wine vinegar
1 tsp (45 ml) Worcestershire sauce
½ tsp (2ml) salt
1/4 tsp (1ml) dry mustard
1 large clove garlic, crushed
1 egg (optional)
1 lemon, halved
freshly ground pepper
1/4 cup(50ml) grated Parmesan cheese garlic croutons
2-oz (56g) can anchovy fillets, drained (optional)


Recipe



Wash romaine under cold running water. Trim core, and separate stalk into leaves; discard wilted or discoloured portions. Shake leaves well to remove moisture. Place romaine in a large plastic bag, chill at least 2 hours. Combine olive oil, vinegar, Worcestershire sauce, salt, mustard, and garlic in a jar. Cover tightly, and shake vigorously. Set aside.
If coddled egg is desired, pour water to a depth of 2 inches in a medium saucepan; bring water to a rapid boil, and turn off heat. Carefully lower egg into water using a slotted spoon; let stand 1 minute. Remove egg from water, and set aside to cool.
Cut coarse ribs from large leaves of romaine; tear leaves into bite-size pieces, and place in a large salad bowl. Pour dressing over romaine; toss gently until well coated. Break coddled egg over romaine; then squeeze juice from lemon halves over salad. Grind a generous amount of pepper over salad, and sprinkle with cheese. Toss.
Top with Garlic Croutons; garnish with anchovies, if desired. Serve immediately. Yield: 4-6 servings.

Garlic Croutons

3 tbsp(45ml) butter or margarine, softened
3 (3/4 inch thick) slices French bread
1/4 tsp(2ml) garlic powder

Spread butter over both sides of bread slices; sprinkle with garlic powder. Cut slices into 3/4 inch cubes. Place on a baking sheet, and bake at 350EF for 15 minutes of until croutons are crisp and dry. Let croutons cool; then store in an airtight container.
Makes: about 1 ½ cups ( 375 ml)