In the 80’s, there was a well known restaurant here in Rhode Island called Mr Marcos that made Caesar Salad at the table for you. It was great. They mashed up anchovies, added the yolk of a raw egg.
I became friends with a waiter, 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… The original way and with a few adjustments like anchovy paste instead of little fishes out of a can, and egg product for the raw egg.
Ingredients
- 2 Anchovies*
- 2 Cloves garlic
- 2 Grinds pepper from a mill
- 1 Egg Yolk*
- 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.
- 1 Hearts of Romaine lettuce
* For an easier and healthier version, substitute “two inches” of anchovy paste and ¼ cup of Egg Beaters for the egg yolk. Anchovy paste will not change the original recipe, but substituting the egg product for the yolk will make the dressing different than the original.
Directions:
Mash anchovy and garlic into a paste and put into salad bowl. Add the hot sauce, egg yolk or egg product, mustard, Worcester sauce, lemon juice and oil to the bowl. Whisk till creamy.
Wash Romaine and dry. Split leaves in half and toss in the salad bowl with the dressing. Serve on chilled plates topped with parmesan cheese and The Net Gourmet’s Perfect Croutons. 
Here’s the original recipe that my friend quickly wrote out for me. As you can see, it’s been used quite a bit over the years. Click on it to see it full sized.
