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Boulevard Inn Caesar Salad
6 anchovy fillets (optional)
1 heaping tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
2 egg yolks
Juice of 1/2 lemon, extracted by squeezing it through a cloth
1/2 cup olive oil
5 small or 3 large cloves garlic, peeled, halved
1 to 2 heads crisp Romaine lettuce, cut into half-dollar-sized pieces
Homemade croutons to taste
3/4 cup freshly grated Parmesan cheese
Freshly ground pepper (optional)
In large wooden bowl, mash anchovies if using. Remove from bowl and set aside.
In small saucepan, combine mustard, Worcestershire, egg yolks and lemon juice. Cook over medium heat, stirring constantly, until mixture starts to bubble and temperature reaches 160 degrees. Remove from heat and let cool. Combine with oil and garlic in jar and shake until mixture is frothy.
Add dressing to wooden bowl. Add lettuce, croutons and cheese; toss only as long as it takes to mix dressing with lettuce. Serve immediately on cool or chilled plates, topped with reserved anchovies if desired, and garnish with freshly ground pepper if desired. Makes 6 main-dish or 12 side-dish servings.
Hints for a good Caesar Salad:
Ingredients should be of the best quality. Use the best oil and mustard, the freshest romaine, cheese, eggs and freshly squeezed lemon juice. Use fresh, not packaged, croutons.
There should be no dressing in the bowl after removing the salad. An extra-wet dressing indicates too much was made. Do not let the salad stand as the lettuce will get soggy very fast.
Adjust seasonings if desired. Additional lemon juice, less cheese or more mustard can be used.
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