C A E S E R S A L A D

CAESAR SALAD

(1)        Dressing: (Serves 10)

4 pc      Egg Yolk

1 lt.      Olive Oil

1 dl      Water

10 g.    Garlic - Puree

100 g.   Anchovies - Chopped

250 g.   Grated Parmesan

           Salt & Pepper to taste

Method:            Mix all ingredients, same as mayonnaise.

Additional one can add some chopped Italian parsley.

It is customary to add also some Worcestershire sauce.

(2)        The Salad (1 portion)

1 head   Romaine lettuce (washed & dried), crispy & fresh

2 slices             Crispy bacon, roughly chopped

2 slices             French stick toast

1 dl      Dressing

20 g.    Grated Parmesan

Method:

Cut the romaine lettuce in big chunks & toss with the dressing.  Add grated parmesan & put on plate, arrange lardons & croutons,

You might want a soft boiled egg with that, or croutons

You might want to cut the romaine lettuce in its lenght and make a special presentation

BUT the salad is the dressing, and only with real romaine lettuce. Anything else sucks. 

MORE:

CAESAR DRESSING

INGREDIENTS:

700	ML.	VIRGIN OLIVE OIL
50	ML.	RED WINE VINEGAR
3	EACH	EGG YOLKS
50	ML.	FRENCH MUSTARD
50	ML.	ANCHOVIES (FINELY CHOPPED OR MASHED)
30	ML.	GARLIC (FINELY CHOPPED OR MASHED)
80	GR.	PARSLEY (FINELY CHOPPED)
GOOD	PINCH	SALT
GOOD	PINCH	WHITE PEPPER
150	GR.	FRESH PARMESAN CHEESE (GRATED)
1	EACH	LEMON’S JUICE

           

METHOD

Ø  MAKE LIKE A MAYONNAISE. IF THE DRESSING IS USED THE SAME DAY, ADD THE GRATED PARMESAN CHEESE TO YOUR LIKING.

Ø  FOR A LA CARTE, THE PARSLEY MAY BE ADDED WHEN THE ORDER IS SENT OUT.