Sam Elia's Caesar Salad

From Eliafamily

Ingredients

• Romaine lettuce

Dressing:

• 1 large clove garlic
• 1/2 tsp. salt
• 2 whole anchovies or 2 tsp. paste
• 4 to 5 turns of fresh ground pepper
• 1 heaping tsp. Dijon mustard
• 1 egg yolk
• 2 to 3 drops of Worcestershire sauce
• 1/4 c. grated Parmesan cheese
• Juice from 1 lemon
• 1/4 c. red wine vinegar
• 2 Tbsp. olive oil
• 1/2 to 3/4 c. Mazola oil
• 1/2 tsp. sugar

Croutons:

• 1 loaf French bread
• 1/2 c. butter
• 1/2 c. Mazola oil

Directions

For homemade croutons, dry 1/2 inch cubes of French bread in oven on cookie sheet for 15 to 45 minutes. One or two hours before serving, saute over medium heat the bread cubes in butter and oil. Saute until browned. Cool at room temperature.

In large salad bowl, add salt to bottom and use fork to thoroughly smash and macerate garlic finely. Add fresh ground pepper. Add and finely pulverize anchovy with fork or add paste and mix in lemon juice. Add egg yolks, cheese, Worcestershire, sugar, and Dijon mustard; mix again with fork.

Mix vinegar and oil together; pour into salad bowl and mix. Let stand at room temperature 15 to 30 minutes. Add romaine when ready to serve and mix well. Add croutons and mix again. Top with Parmesan cheese. Serve immediately.

Attribution

Submitted by: Kathleen Majewski for the 2004 Elia Family Recipe Book.