Two heads of romaine hearts (6 0z) 1.5” cut 1 oz. Grated
Parmesan Reggiano Cheese 3/4 oz. Grated Pecorino
Romano Cheese 1/2 oz. Croutons
2 Lemon Halves, coted
1 tsp. Minced Garlic
1 1/2 oz. Extra Virgin Olive Oil
1/2 oz. Anchovies, diced
1/8 oz. Worcestershire (Lee & Perrins)
1/4 Tbsp. Cracked Black Pepper
1 (Pasteurized) Egg*
1 tsp. Dijon Mustard (Grey Poupon)
Method:
Rinse and cut Romaine lettuce and dry completely.
In a wood bowl, emulsify freshly cracked black pepper, anchovies, garlic and Dijon mustard using two forks.
When a nice paste has formed, add Worcestershire and stir.
Add yolk from pasteurized egg and stir.
Add lemon juice, olive oil and stir together.
Add the dried lettuce, Pecorino Romano cheese, and croutons to bowl and toss.
Prepare salad plates by rubbing lemon halves on the bottom of the plates and add cracked pepper. Place salad on
plates.
Top with Parmesan Reggiano cheese. Serve immediately.
Original Caesar Salad - serves 4
http://www.grumpygourmetusa.com/caesar_back_4.JPG3 Medium Heads Romaine
teaspoon Worcestershire sauce
5 -6 tablespoons grated parmesan cheese
1 cup croutons
salt
garlic flavored salad oil about 1/3 cup
wine vinegar 1 tablespoons
juice of 1/2 lemon
1 raw egg
pepper
I usually make the croutons by taking some slightly stale bread --- a baguette is traditional, but cornbread works pretty ok --- slicing it up, putting enough olive oil in a medium sized bowl to cover the bread, then slicing up a garlic clove and mashing it into the oil to release the garlic oil. Then I dump the bread in and stir until the bread is coated. Then it's onto a pan in a single layer for 7 minutes at 425 or until golden. Golden brown is a bit too crunchy.
While the croutons are cooking, put some water on to boil to coddle your egg.
Combine the 1/3 cup of oil and another clove of garlic, mashing the finely chopped garlic to release the garlic oil into the olive oil. Add the wine vinegar, salt, pepper, and Worcestershire sauce.
I coddle the egg for 60 seconds on high boil and then quench it in cold water so it stops cooking. I usually put it into the stand mixer because I am lazy and don't like to beat it so much. Beat the egg for at least thirty seconds, then slowly drizzle in the oil mixture while continuing to beat the egg until the dressing is thoroughly emulsified. Squeeze the lemon into the result. Voila. Add dressing, cheese, and croutons to lettuce. Enjoy.
Serves four as a side salad but is about right for two entrees (maybe a bit generous).