My mother uses a recipe for caesar salad that harks back to Cesar Cardini's original creation. She was at a restaurant in Victoria when this version was created tableside for her and she dutifully wrote down the preparation before she left.

We do cut up the romaine into bite size pieces. (Legend has it that Cardini's original version used whole romaine leaves, and you were supposed to eat it with your fingers, using the leaves to scoop up the tasty bits at the bottom of the bowl.)

If raw egg in a salad dressing disturbs you, coddle the egg slightly before adding it to the dressing. Being LC, we omit the croutons, but honestly I find I don't miss them.


* Exported from MasterCook *

Caesar Salad

Recipe By :Terry Hysmith
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
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2 cloves garlic -- crushed
1/2 teaspoon salt
3/4 teaspoon pepper
4 1/2 tablespoons parmesan cheese -- shredded
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/8 teaspoon worcestershire sauce
1 each egg yolk
4 1/2 tablespoons bacon bits
1 head romaine lettuce leaves -- chopped

Rub crushed garlic around salad bowl. (A wooden bowl is great for this.)

Add salt, pepper, parmesan cheese, oil, vinegar, worcestershire, egg yolk, bacon bits to bowl and mix together.

Toss with lettuce right before serving.

Garnish with shaved parmesan.

Description:
"A family recipe that goes back to the original Cesar Cardini recipe"
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Per Serving (excluding unknown items): 82 Calories; 7g Fat (79.1% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 281mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

I make a similar salad from a recipe I memorized while in a New Oleans resturant. What no anchovies ?

I've never been a big fan of anchovies in the first place. It's another one of those love-it-or-hate-it foods with very little middle ground.

We followed the modern trend of putting a little dijon in the dressing for a while, but when I read about Cardini's original recipe, which had no anchovy and no dijon, I went back to the original preparation. I like the more basic approach to this method.