admin September 7, 2009

In the 80’s, there was a “somewhat” famous restaurant locally here in Rhode Island that made Cesar Salad at the table for you. It was great. They mashed up anchovies, added the yolk of a raw egg, all those things we try to shy away from now.

I became friends with a waiter there and after quite a bit of pleading, he gave me the recipe. I swore that I would not reveal my source because it would have meant his immediate dismissal from the establishment.

Now that the restaurant is gone, there is no harm in sharing this fabulous recipe with all… with a few adjustments like anchovy paste instead of little fishes out of a can, and egg product for the raw egg.

Ingredients

2 “inches” of anchovy paste
2 cloves garlic mashed
2 grinds pepper from a mill
1/4 cup egg product
2 dashes hot sauce (more to taste)
1 teaspoon Dijon mustard
1 lemon (juiced)
1/4 cup olive oil
1 dash Worcester Sauce
2 tablespoons fresh grated Parmesan cheese (treat yourself to the best grade) for garnish
Croutons for garnish, see recipe below.
2 hearts of Romain lettuce

Mash anchovy paste and garlic into a paste and put into salad bowl.

Add the hot sauce, egg product, mustard, Worcester sauce, lemon juice and oil to the bowl. Whisk till creamy.

Wash Romain and dry. Split leaves in half and toss in the salad bowl with the dressing.

Serve topped with parmesan cheese and croutons.

Croutons

Cube a couple of “day old” rolls (I usually have some in the freezer) into bite sized pieces. Heat a large non stick frying pan to low heat and toss in the bread. Sprinkle with about 2 tablespoons of olive oil.

Sprinkle bread with

  • salt
  • pepper
  • garlic or onion powder
  • paprika

“Toast” in pan, very slowly on low heat until browned on all sides. You are actually trying to dry the bread as much as toast it. This usually takes 15-20 minutes.

Serves 4 as a main dish salad, 6 as a dinner salad