Traditional Caesar

When I was a teenager I went to a fancy French restaurant with my French class. It was the first time I had ever had a caesar salad.

They served it table side. It was a whole experience really.

One thing I distinctly remember is the anchovies in the salad. I thought it was strange.

Many, many years later, I realized that the anchovy adds a bit of savoriness to the salad. It provides that salty fish flavor.

Most caesar salads do not have anchovy. The dressing is more of a cream dressing.

The authentic or traditional caesar has a more vinaigrette like dressing.

The egg does add some creaminess, but the dressing certainly isn’t white!

I love the combinations provided in this recipe. The salad was packed with flavor.

And it has great presentation value!

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CAESAR SALAD

2 Small Heads Romaine, Chilled

1 Clove Garlic

Salt and Pepper

1/8 Teaspoon Dry Mustard

1/2 Teaspoon Worcestershire Sauce

1 Tablespoon Lemon Juice

1 Tablespoon Olive Oil

3 Anchovy Fillets

1 Coddle Egg

3/4 Cup Croutons

1 Tablespoon Parmesan

Wash romaine and cut in crosswise pieces 1/2 inch wide. Rub a wooden salad bowl with garlic. In a small mixing bowl place the salt, pepper, dry mustard, Worcestershire, and lemon juice. Mix thoroughly. Add olive oil and cut up anchovies. Break the egg over the greens and pour on the salad dressing. Toss together lightly. Add croutons and half the cheese. Toss again. Sprinkle each serving with remaining cheese.