From: "john lorenc" <john.lorenc@canrem.com>
Subject: caesar salad
Reply-To: "john lorenc" <john.lorenc@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 22 Nov 92 09:29:23 EST

To: trmakuu@uta.fi

The following is a fantastic Ceasar Salad, especially if you LOVE garlic!

    ***********************************
    ***** Burnham's Killer Ceasar *****
    ***********************************

    Categories: Salads          Ams                            

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:  S  

    INGREDIENTS ------------------------------------------------------------

       1        large garlic                                            
       1        ea    Anchovy filet                                     
       1        Tbsp  Olive oil                                         
       2        ea    Egg yolk                                          
       3        Tbsp  Moutarde de Meaux *                               
       1/4      ea    Juice of lemon                                    
       1/2      cup   Olive oil                                         
       1        dash  Worcestershire sauce                              
       2        dash  Tabasco                                           
       3        tsp   Parmesan, grated                                  
       1        head  Romaine Lettuce                                   
       1/4      cup   Parmesan, grated                                  
       4        ea    Bacon strips, crisp                               
       1/2      cup   Croutons                                          

    DIRECTIONS  ------------------------------------------------------------

    There are three secrets to the preparation of this salad. The first is
    to add the ingredients in order and combine them well before adding   
    the next. The second is the addition of the Moutard de Meaux. This is 
    a prepared Dijon mustard with the seeds intact. It looks like a       
    caramel and brown concoction with large pebbles of sand in it and     
    comes in various names. The third is the way you finish it by adding  
    the bacon and croutons seconds before serving.                        
                                                                          
    To begin you should have a sturdy wooden bowl reserved for caesar     
    salad and a pestle to crush and mince the garlic and anchovy to an    
    almost invisible paste that coats the bottom and sides.               
                                                                          
    First pop the garlic cloves into the salad bowl and crush them with   
    the pestle until they are nothing but a film swirling the garlic up   
    the sides of the bowl as far as possible to completely coat it. Put   
    the anchovy in and crush and swirl to mix completely with the garlic. 
    Now add 1 Tbsp of olive oil and mix with the paste. You will begin to 
    see the sauce start to form. Next, add the egg yolks and combine. Then
    add the mustard and combine. Swirl in the lemon with the pestle and   
    add the 1/2 cup of olive oil slowly, mixing it in with the rest of the
    sauce as you pour. Combine all this thorougly and add the             
    Worcestershire, Tobasco and 3 Tbsp of Parmesan.                       
                                                                          
    At this point the sauce should have a smooth consistency like heavy   
    cream.                                                                
                                                                          
    Just before serving, put the washed and dried Romaine into the bowl   
    and toss until all leaves are coated with the sauce. Then toss it     
    thoroughly with the remaining Parmesan. And finally toss in the bacon 
    bits and croutons, give it a quick toss and serve immediately.        

    *** Recipe Via Compu-Chef (tm) ***

----

John.lorenc@canrem.com
---
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