From: ferg@88opensi.88open.ORG (John Ferguson)
Subject: Re: Caeser Salad...
Organization: 88open Consortium Ltd., San Jose
Date: Fri, 20 Nov 92 17:57:48 GMT
Summary: the *real* thing

In article <1992Nov19.133038.1@vax.sonoma.edu>, abel@vax.sonoma.edu writes:
> In article <Bxy976.D58@cs.dal.ca>, hardy@ug.cs.dal.ca (S.Hardy) writes:
> >  ARG! I have searched long and far for a GOOD recipe for Caesar salad. I
> > HATE the commercial dressings (Kraft and the like), and the Caesar salads I
> > *do* like are secret recipes of restaraunts up here in Halifax that won't
> > tell you what's in it. Does anyone have an awesome caesar salad recipe 
> > somewhere? I'll consider it a very valuable Christmas gift. ;-)
> > 
> I'm sure you won't thank me, especially since I'm not going to give 
> you the recipe!  I have a sneaking suspicion that maybe they wouldn't 
> tell you because they were afraid that you would never eat there 
> 
> again.  We had a work function where Caesar salad was an option, and 
> somebody was asking the department secretary what it was.  She didn't 
> really know, so I volunteered that it was a salad made with raw eggs 
> and anchovies.  The secretary disputed this, but that's what the 
> dictionary says.  The health people are recommending against eating 
> raw eggs (with many exceptions), so some restaurants are purchasing a 
> pasteurized egg product that is just like raw eggs but without the 
> germs.  More power to you if you like anchovies, but I'll pass, thank 
> you.  I have seen many recipes for Caesar salad, but haven't paid 
> attention to them.

OK... you force me to do it...  Here's the *real* thing, the recipe I sent
to Simone.  You can keep the egg yoke out of the salad, if you're paranoid
about salmonella.  Otherwise, don't pervert this by omitting anchovies.

This recipe came from my father, who travelled extensively, loved to cook
and imitate dishes he tasted at some of the countries finest restaurants.
I have never tasted a caesar salad that came close to this one.

BTW, caesar salad originated in Tijuana -- anybody know the name of the
restaurant?

enjoy,

   ferg

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       Caesar Salad                           J. Carl Ferguson, jr.


            This is a classic method of preparing Caesar Salad and
       is best done at the table to entertain your dinner guests.

            Prepare a serving cart or tray  with a large wooden
       salad bowl with 1 t. salt and 2 or 3 split garlic cloves and
       a glass bowl of chilled torn romaine lettuce (about 1 lb.).
       In 6 small bowls, such as custards, place:

         1.  6 T. olive or salad oil

         2.  2 T. wine vinegar, 1 T. lemon juice and 1/2 t.
             worchestershire sauce

         3.  4 finely cut filets of anchovy

         4.  1 t. dry mustard, 1 t. fresh cracked black pepper and
             1 T. parmesan cheese

         5.  24 small croutons (bread cubes, browned in butter,
             flavored with a garlic clove)

         6.  1 fresh unbroken egg

            Before starting, cover the egg with very hot water.
       The five minutes it takes to mix the salad will properly
       coddle the egg.

            Proceed quickly as follows, keeping up a witty patter
       throughout and making all moves with a flourish:

       1.  Spin the salad bowl and crush the garlic in the salt
       over the inside of the bowl.  A regular dinner fork works
       best for this.

       2.  Remove the garlic, but leave the salt.  Add the oil and
       beat vigorously, twirling the bowl at a 45 degree angle all the
       while.  The guests love this.

       3.  Now: Stir in, in rapid succession, the bowl of lemon,
       wine vinegar, etc.; the bowl of anchovies; and the bowl of
       cheese, pepper, etc.  Make sure this is whipped well.

       4.  Dump in the lettuce and toss a moment with your salad
       fork and spoon.

       5.  Add the croutons on top and then, with a final flourish,
       break the coddled egg.  It will slide out of sight quickly.

       6.  Now toss thoroughly but gently.  "Don't soak the bread"
       is the key phrase.  Place a generous helping on each salad
       plate.  The recipe serves six.


=============================================================================
John Ferguson                  (408) 436-6600   "I've been through Hell -
88open Consortium, Ltd.    FAX (408) 436-0725              Elvis says, 'Hi'."
ferg@88open.org
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