With Bill Dixon
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Caesar Salad Made Table Side
1 or 2 Fresh Romaine Lettuce Hearts
3 Garlic Cloves
1 Large Egg
1 Tin Anchovies Fillets
Juice Of 1/2 Fresh Squeezed Lemon
1 Teaspoon Dijon Mustard
5 Dashes Worcestershire Sauce Approx. 1 teaspoon
4 to 6 Dashes Tabasco or other Hot Sauce
4 Tablespoons Red Wine Vinegar
5 Tablespoons Extra Virgin Olive Oil
1-2 Cups Crunchy Croutons
Fresh Grated Parmigiano Reggiano or
Pecorino Romano Cheese
Fresh Cracked Black Pepper To Taste
Optional Fun, Festive Accroutrements
Hearts of Palm Slices
Artichoke Hearts Quartered
Peeled Orange Sections
Fresh Whole Strawberries
First, wash the Romaine hearts in cold water, wrap in paper towels
moistened with water. Place the wrapped lettuce in a plastic bag, seal, and refrigerate for several hours. This will make your Romaine to "crisp" up nicely. Just before you are ready to make your salad, and after the lettuce has crisped up, cut into pieces, and wrap the cut up lettuce in a linen napkin.
Place the egg in a small pot of water, bring to boil, and boil for one minute. This serves to kill any bacteria that may be on the eggshell. The shell itself provides for a very steril environment to the egg inside an uncracked shell making it very highly, unlikely to contain any bacteria there.
Remove the egg from the water and set aside.
Coarse chop the garlic cloves, and place in a wooden salad bowl.
Crush the chopped garclic with a fork and rub into the sides of the bowl so as to season the sides with the garlic. Remove about two thirds of the garlic from the bowl.
Next, drain the oil off the anchovy fillets, place them in the bowl.
Cut them in pieces and mash the pieces into the bowl with a fork.
Crack the slightly cooked egg and add the whole egg, white and yolk to the bowl. Some folks might prefer to use just the yolk, but I always use it all. Well not the shell! Mix the egg into the mixture.
Squeez the juice of one half fresh lemon into the mixture. Be sure to strian the seeds from the juice. This can be done either with a citrus squeezer, or by wrapping the lemon half in a clean lenin napkin and squeezing it through. The lemon juice not only flavors your dressing, the citric acid from it will also chemically cook the egg, as well as the acid in the red wine vinegar.
Add the Dijon mustard, worcestershire, and hot sauce. Continue to mix well. Next add the red wine vinegar, and then the olive oil. Whisk the entire mixture well with a fork. Add two or three tablespoons of the grated parmigiano, or romano to complete the final step in making your dressing. If you are only using one head of Romaine lettuce, remove half of the dressing from the bowl, place it in a glass jar, refrigerate and save for use the next day if you would like. Toss the lettuce with tongs or salad fork & spoon, working the lettuce into the bottom of the bowl to entirely coat the lettuce with a thin layer of the dressing. At this point you can add any of the optional accroutrements which you desire. Toss, add the croutons and give the salad one final toss. Serve up the salad onto individual serving plates and finish off with additional fresh grated cheese and cracked black pepper as desired. One heart of Romaine Lettuce head will yield four servings.