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Recipes |
Caesar Salad
Servings: 12  6 garlic cloves 5 whole anchovy fillets 2 tablespoons salt 1 tablespoon dry mustard 1 cup olive oil 5 large egg yolks 2 whole lemon, juice only 4 tablespoons red wine vinegar 2 tablespoons balsamic vinegar 4 large heads romaine, torn or cut into 1" pieces remove outer leaves 1 cup parmesan cheese 1 pint croutons fresh ground pepper ROMAINE: Wash thoroughly under cold water. Dry romaine with a towel and let rest in a collander lined with a dry towel. Place in an ice box. CROUTONS: Cut french bread into 1/2 inch squares and bake in the oven with some garlic powder at 350 F. (5 to 8 minutes) DRESSING FOR CAESAR SALAD: In a large wooden bowl mash garlic, anchovy fillets and salt to paste. Add egg yolks, dry mustard and whisk in the olive oil slowly. Make sure the mixture is thick and creamy. Whisk in the lemon juice, red wine and balsamic vinegar. Season with fresh ground pepper. Add the romaine, cheese and croutons and toss until combined well. Set up the salad on cold plates and offer fresh ground pepper.
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Rudi Lechner
Would you like the recipe for one of Rudi's specialties? |