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Caesar Salad

 


My Caesar salads for two are rather large, often enough for 3 or 4. Jenny says they are so delicious that the amount that should be enough for 3 or 4 is really just enough for 2. They also have a much stronger anchovy flavor than is found in most restaurants. So be aware!

INGREDIENTS


All ingredients listed below except for the greens should be placed in mortar and well mixed, the anchovy ground nearly to a paste
  • 1 whole can of anchovies
  • 1 pressed garlic clove the size of the last digit of my index finger.
  • 1/4th tsp. of dried mustard which has been mixed to a paste with equal amounts of lemon juice.
  • 1/2 tsp. Worcestershire Sauce
  • NO SALT -- the anchovies are already salty enough.
  • Juice of 1 to 1 & 1/2 lemon. Withhold 1/3 of lemon juice and add at time of final tasting if needed.

DIRECTIONS

Most of a head of Romaine lettuce or fresh spinach. Can add a little well chopped red cabbage and or arugula. Make sure that the latter is not too bitter. Mix well with oil of your choice so that the greens are well coated but not dripping.

Add one laked egg well chopped.[To lake an egg boil it for 3 to 4 minutes] Toss in the contents of the mortar. Add in 1/2 to 1/3 cup of Parmesan, preferably freshly ground Italian - It does make a difference.

Add additional lemon juice to taste. Garnish with tomatoes and croutons. On principle leave out the tomato if only the tasteless American beauties are available. Try cherry tomatoes that have been surreptitiously tasted at the market.

If you want to make a meal of it, add bite size skinless half breast of chicken that has been briefly marinated in a light soy and cooked just to done in the microwave. This requires frequent mixing so that relatively undercooked pieces are arranged to the periphery.