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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: JULIA'S CAESAR
Yield: 4 to 6 servi
1 ea Recipe
Here's a recipe, from Wine Spectator, for Caesar salad. They say in the article that it was invented by restaurateur Caesar Cardini, an Italian immigrant, in 1924 at Caesar's Palace, Tijuana. The original had no anchovies, just the hint of anchovies from the Worcestershire Sauce. The recipe is by Julia Child, in consultation with Caesar's daughter Rosa. I haven't tried it, it just seems like something the echo would like to read about.
2 lg large crisp heads Romaine
2 lg cloves garlic 1/2 t salt
9 T olive oil
2 c unseasoned croutons
2 eggs 1/4 c fresh grated parmesan
-juice of 1 lemon
-fresh ground black pepper
For each person select 6 to 8 whole leaves of Romaine, 3 to 7" long. Wash, drain, wrap in paper towels, and refrigerate until serving. Put garlic through a press and mix with 1/4 tsp salt and 3 Tbs oil. Strain into medium fry pan. Heat to warm and add croutons, toss until well coated and remove to a bowl.
Coddle eggs by boiling one minute. (Burt: A bare minimum tip of the hat to the recent scare about raw eggs)
To assemble salad, have all ingredients in small bowls surrounding a large salad bowl. Put romaine into large bowl and pour 4 Tbs olive oil over it. Toss. Add 1/4 tsp salt, 8 grinds of pepper, and 2 more Tbs oil, and toss again. Add lemon juice, 6 drops of Worcestershire sauce and the eggs, and toss. Add cheese and toss. Add croutons and toss twice more.
To serve, arrange leaves on plates, stems out, w/sprinkling of croutons on side. Eat with fingers or forks and knives. (Burt: The original was eaten with the fingers.)
CROUTONS: Cut baguette of french bread into 3/4" cubes. Toss in
1/4 cup olive oil, and put on baking sheet. Bake at 350 f. for 20 to 25 minutes, tossing a few times to brown evenly. Just before done (?) turn the oven off and let sit 15 minutes before removing. Makes about 4 1/2 cups.
Recipe by Julia Child, with Rosa Cardini (Caesar's daughter). Typed by Burt Ford U/L to Cooking 11/94 From Wine Spectator, July 31, 1994 pg 87 Re U/L by BF 5/95 3/96