Cesar Salad

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An oldie, but a goodie, Cesar Salad, prepared tableside, summons the glamour of 1970's American Suburbia.  

It was a simpler time when people dressed in boldly colored polyester frocks and drank Martinis by the pitcher. 

So put your old records on, throw a couple of porterhouse steaks on the grill, then get on with the mise en place, and resurrect this classic salad at your next Soiree.




Ingredients

1/2 teaspoon kosher salt

1 teaspoon freshly ground pepper

2 cloves of garlic 

1 Anchovy or 1 teaspoon Anchovy paste

1 Tablespoon Dijon mustard (prepared, not dry)

1 Egg Yolk, raw or coddled*

2 tablespoons freshly squeezed lemon juice, from one lemon

1 teaspoon Worcestershire Sauce

1 teaspoon Red Wine Vinegar

1/2 cup Extra Virgin Olive Oil

1 medium-large head of Romaine Lettuce

1/2 cup grated Parmigiano-Reggiano

1 cup French Bread Croutons**


Preparation 

Discard the outer leaves of the Romain Lettuce

Wash and remaining dry leaves thoroughly and slice into bite-sized pieces

Add the first 8 ingredients one at a time to a large wooden bowl, 

using the back of a wooden spoon to blend into a smooth paste.

Add Olive Oil and Vinegar to paste and blend well with a wire whisk.

Just before serving, add lettuce and toss thoroughly. Add croutons and cheese, toss again, and serve immediately.


*It is best to use coddled egg yolks, especially if the Salad will be sitting on the table for more than 30 minutes. To coddle egg yolks: separate yolks into water that has been brought to a boil and removed from heat. Let sit for 3 minutes.

**Make croutons in the morning by cutting yesterday's french loaf into cubes and baking at 450f until crisp but not yet brown. 













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