Caesar Salad

Named for the Roman emperor and a staple in virtually every Italian-American restaurant, Caesar salad was in fact invented in Tijuana, Mexico in the 1920's. Classic versions call for whole leaves of lettuce, and proper dining etiquette says the leaves may be picked up in one's fingers. Carbone's version is the more familiar version, with bite-sized shred of romaine... to be eaten with a fork.

  • Prep Time: 20 minutes minutes
  • Yield: 6 Servings
  • 2 heads romaine lettuce
  • 1/2 cup olive oil
  • 4 anchovy fillets finely chopped
  • 2 cloves garlic chopped
  • 3 tbsp vinegar
  • dash of Worcestershire sauce
  • 2-3 drops Tabasco sauce
  • 1 1/2 tsp dry mustard
  • 2 egg yokes beaten
  • 1/2 cup grated romano cheese
  • 1 cup croutons
  • salt and pepper
  • Thoroughly wash the romaine lettuce. Tear it into pieces and chill.
  • Blend the anchovies and garlic in oil. In another bowl combine the vinegar, Worcestershire sauce, Tabasco, mustard, and egg yokes. Add the anchovies and garlic.
  • Toss the dressing with the romaine lettuce. Sprinkle cheese and croutons on top. Season with salt and pepper to taste.


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