Monday, January 21, 2008

Senator's Caesar Salad

SIL is related to a state senator in New York and SIL has been mastering the art of the caesar based on his recipe. It went well with our pasta dish on a cold winter's night!

1 large head romaine lettuce
1/4 cup olive oil
1/4 cup vegetable oil
2 large cloves garlic
anchovy paste to taste (1 tsp.)
1 teaspoon dijon mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs, at room temperature
1/2 cup grated Romano cheese
Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.
Peel the garlic cloves then put in a large wooden salad bowl.(I did not have a wooden bowl, but the glass was okay...would have been just a tad better in a wooden bowl.)
Mash the cloves against the sides of the bowl with the back of a wooden spoon.
Rub the pieces against the bowl until they begin to disintegrate.
Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad).
Now add the anchovy paste, mustard, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the oil mixing with a wire whisk until a creamy mayonnaise type dressing forms.
Add the lettuce, croutons, cheese and salt. Toss everything together and serve directly from the salad bowl!

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