Bruce's Favorite Caesar Salad

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Head of Romaine Lettuce
                        Tin of Anchovy Filets
   1      tablespoon    Fresh Ground Black Pepper
  40      milliliters   Garlic
                        Egg Yolk-use Extra Large Egg
   1      tablespoon    Prepared Hot Mustard
   3      dashes        Tobasco Sauce
   1      tablespoon    Worcestershire Sauce
     3/4  cup           Olive Oil
                        Red Wine Vinegar
                        Lemon
                        Fresh Grated Parmesan Cheese
                        Croutons
     1/2  pound         Bacon
   1                    Cook the bacon until very cr

towels.

2) Place egg in a glass of warm water and set aside until it reaches room temperature (10-15 minutes).

3) Crush the garlic in a large wooden bowl. Add the anchovies and crush into a pulpy mass.
Mix with black pepper.

4) Add mustard, worcestershire sauce and tobasco. Separate the egg, keeping the yolk.
If you can't find any extra large eggs then 2 small eggs is fine. Stir in each of these ingredients thoroughly as you add each one.

5) SLOWLY add the oil from the anchovy tin, using a french whisk to mix.

6) SLOWLY add olive oil, rapidly whipping until you get a thick paste.
You may have to vary the amount of oil to achieve this (at least 3/4 cup).

7) Squeeze in some red wine vinegar to taste. Once around the bowl is usually enough.

8) Squeeze in one lemon for the juice, again to taste.

9) Just before serving, add the lettuce, croutons, crushed bacon and parmesan cheese. Toss Thoroughly.

The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice.

You may want to add more garlic, tobasco, worcestershire, mustard depending on how
spicy you like your Caesar Salad.

                               Caesar Salad

Recipe By     :
Serving Size  : 12   Preparation Time :0:20
Categories    : Salads And Dressings             American

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        anchovies
   3      tablespoons   Dijon mustard
   2      ounces        garlic -- chopped
   4                    egg yolks
     1/2  cup           red wine vinegar
   1      tablespoon    Worcestershire sauce
   1      cup           Parmesan cheese
   1      quart         olive oil
   1      teaspoon      black pepper
                        salt -- to taste
  12      cups          Romaine lettuce
                        croutons -- seasonings in recipe

STEP ONE: Prepare Croutons (Optional)-- Cut a loaf of stale bread into 1/4-inch cubes.
Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until crisp.
STEP TWO: Prepare Caesar Salad Dressing--
In a large bowl, grind anchovies to a paste-like consistency.
Stir in all remaining ingredients except Romaine lettuce.
STEP THREE: Tear Romaine lettuce into large pieces and place in large bowl.
Pour salad dressing over lettuce and toss salad. Serve immediately.

                        Caesar Salad w/ Baguettes

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       cl           Garlic -- crushed
   1       c            Extra-virgin olive oil
   2       sm           Baguettes
   3       sm           Heads romaine lettuce
     1/2   ts           Salt
     1/4   ts           Dry mustard
                        Fresh ground black pepper
   5                    Anchovy fillets -- minced
                        Worcestershire sauce
   2                    Eggs
                        coddled (boiled 1 1/2  minutes or still
                        very soft)
   1       lg           .
   6       oz           Parmesan cheese

  Steep garlic in oil for 24 hours. Dlscard garlic. Preheat broiler.
  Halve baguettes lengthwise. Split each half lengthwise, and then
  split each quarter lengthwise to make 16 long, thin sticks.

  Brush each stick with liberal amounts of garlic-infused olive oil.
  Broil, turning as necessary, until evenly browned and golden on all
  sides. Set aside.

  Tear romaine into bite-size pieces, leaving small leaves intact. Place
  greens in large salad bowl. Sprinkle on salt, dry mustard and generous
  amount of pepper. Sprinkle on anchovies and few drops of
  Worcestershire sauce. Drizzle with 1/2 cup garlic oil.

  Crack eggs and drop them over greens. Sprinkle on lemon juice. Toss
  salad very well to combine ingredlents. Divide greens among 4 dinner
  plates, and square off each plate with four sticks of long croutons,
  arranged on top of salad. Grate generous amount of Parmesan over each
  portion. Makes 4 servings.

  Nutritional Information, per serving: 947 calories, 74g fat, 141mg
  cholesterol, 1,040mg sodium  Percent calories from fat  69%

                Caesar Salad with Roasted Garlic Dressing

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         Garlic heads
     1/4  cup           Dry vermouth
   3 1/2  tablespoons   Olive oil -- plus 1/3 cup
   2 1/4  teaspoons     Rosemary, fresh -- minced
   3      cups          Bread cubes; fresh -- 1-inch
   2      tablespoons   Lemon juice -- fresh
   1      tablespoon    Dijon mustard
   1      teaspoon      Anchovy paste
   1      teaspoon      Worcestershire sauce
   1      dash          Hot pepper sauce (Tabasco)
   1                    Head curly endive -- trimmed
   1      large         Head Romaine lettuce -- torn
                        pieces
   1 1/4  cups          Asiago or Parmesan cheese -- about 5-ounces

Preheat oven to 300 F.  Peel off papery outer skin from whole garlic, keeping heads intact.
  Place in small casserole dish.  Pour vermouth over.
Drizzle 1 Tablespoon oil over garlic.  Season with pepper.
Cover; bake until garlic is very soft and paste-like, about 1-1/2 hours. Cool garlic.
Increase oven temperature to 350 F.  Mix 2-1/2 Tablespoons oil and rosemary on baking sheet. 
Season with pepper.  Add bread cubes and turn cubes in oil mixture to coat.
Bake until lightly toasted, about 15 minutes. Cool.
Squeeze garlic to remove cloves from skin.
Place in small bowl and mash with a fork to form a paste.  Transfer paste to blender. 
Add fresh lemon juice, Dijon mustard, anchovy paste,
Worcestershire sauce and hot pepper sauce and puree. 
With machine running add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead).
Let stand at room temperature.
Reserve outer Endive leaves for another use.
Tear enough inner yellow leaves into bite-size pieces to measure 3 cups.
Place in a large bowl. Add Romaine.  Pour dressing over.
  Toss well.  Sprinkle cheese and croutons over salad.  Toss gently. 
Season with pepper and serve.

                   Caesar Salad, "The Original Recipe"

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Dressings                        Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Flat anchovies
   1                    Head of romaine -- cut into
                        Strips and well chilled
   1      teaspoon      Dry mustard
   1      teaspoon      Garlic powder
     1/3  cup           Olive oil
     1/8  cup           Approximately -- cider vinegar
                        Worchestershire sauce
                        Tabasco sauce
   2                    Eggs -- coddled
   1                    Juice of lemon -- or to taste
                        Parmesan cheese
                        Croutons
                        Salt
                        Fresh ground pepper -- MIKE'S KITCHEN-

The following issaid to be  the ORIGINAL Caesar Salad recipe, created on the spot
from miscellaneous ingredients by Chef Caesar, in Tijuanna, in the 1920's!
If this really isn't the original, it should be. It's that good.
If the ingredients are balanced just right, the result is a rich, smooth,
buttery-with-a-hint-of-lemon concoction that I have never yet found an equal to.
The quantities of spices, etc., listed are at best close approximations.
I estimated the measures because the salad needs to be mixed freehand
at the table with as much (understated of course) fanfare as possible,
and the various amounts are about what are used.
A little experimentation should make perfect, and would be well worth the effort.
This recipe is an instance where culinary artistry definitely comes into play.

THE SALAD BOWL:
Should be wooden with a rough, porous surface to "grab" the anchovy.
Rather than being cut up in the salad, the anchovy is rubbed into the bowl.
Though other kinds of bowls can be used--metal, ceramic, smooth wood-
-they neither pulverize the anchovy as well, nor do they hold the aroma.

THE INGREDIENTS:
Before hand, cut the romaine crosswise into eating-sized strips. Chill to crisp.
When ready to serve the salad, place in the anchovy-seasoned bowl.
In another smaller bowl, mix the garlic powder and dry mustard, and sprinkle over the romaine.
Mix lightly to spread the seasonings. (As an alternative, flavor olive oil with garlic and
use that in place of the the garlic powder and the regular olive oil the recipe calls for.)
Add 4 - 5 dashes (approx.) of Worchestershire sauce and the same of Tabasco,
depending on taste. Mix lightly again. Add the oil and vinegar.
In yet another small bowl, thoroughly beat the coddled eggs with a small wire whip,
and add to the romaine. Add lemon, salt, and fresh ground pepper, to taste. T
hough a little bit of vinegar is important to the recipe, lemon is the more primary
of the two ingredients, and should be the one adjusted to taste.
Add croutons and parmesan cheese in the amounts desired, and mix thoroughly.
Serve on chilled dinner plates. Garnish with more croutons and parmesan to taste.
Some of the croutons will be soaked with the dressing, while the ones used to
garnish will add a crunchy texture. Also, garnish with crossed strips of anchovy, if desired.

                          Caesar Salad (No Egg)

Recipe By     :   FOOD IN A FLASH SHOW #FF2016 AIR DATE:  1/23/96         
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    French Bread Slice
   1                    Garlic Clove
   2      Tablespoons   Balsamic Vinegar
     1/2  Teaspoon      Sea Salt
                        Freshly Ground Black Pepper
   2      Teaspoons     Dijon Mustard
     1/2  Cup           Olive Oil
   1      Teaspoon      Worcestershire Sauce
   1      Teaspoon      Lemon Juice
   1                    Romaine Lettuce
   4                    Anchovy Fillets
     1/2  Cup           Gruyere Cheese
     1/4  Cup           Romano Cheese

                                                                                                               
  Preheat oven to 400.  Dry bread in oven for 5 minutes.   
Rub bread slices on one side with garlic. Cut or break     
bread into croutons. Whisk together balsamic vinegar, salt,
pepper, mustard, olive oil,Worcestershire & lemon juice.   
Toss lettuce with vinaigrette. Add anchovies.  Sprinkle on 
croutons.  Approximately 6-8 minutes.

                          Favourite Caesar Salad

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Low Cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SALAD DRESSING-----
   3      tablespoons   Light mayonnaise
   1                    Clove garlic -- minced
   2      tablespoons   Red wine vinegar
   1      tablespoon    Dijon mustard
   1      tablespoon    Lemon juice
   1      dash          Hot pepper sauce
   1      dash          Worcestershire sauce
     1/4  cup           Olive oil
   2      tablespoons   Water
                        -----SALAD-----
   8      cups          Romaine lettuce leaves torn
   1 1/2  cups          Toasted bread croutons
   1      tablespoon    Grated Parmesan cheese

Whisk together mayonnaise, garlic, vinegar, mustard, lemon juice, hot pepper sauce
and Worcestershire sauce.  Gradually whisk in olive oil and water until blended and smooth.

Place torn lettuce, croutons and cheese in large salad bowl. 
Toss with 1/3 cup salad dressing (about 1/2 of dressing).
  Refrigerate remaining dressing for a second salad.
  For single serving of salad, use about 1 cup lettuce, 1/4 cup croutons,
1 tb salad dressing and 1 ts Parmesan cheese.

Makes 6 servings and 2/3 cup salad dressing, preparation 15 min

                        Great Scott's Caesar Salad

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **CROUTONS**
   3      Cups          sourdough bread, cubed -- 3/4 inch thick
   1      Tablespoon    olive oil
   1      Large         garlic clove -- minced
     1/2  Teaspoon      garlic salt
                        **SALAD**
   1      Large Head    Romaine Lettuce Chilled -- torn into bite-size
   3      Tablespoons   olive oil
   3                    garlic cloves -- chopped
   3      Tablespoons   fresh lemon juice
   8                    anchovy fillets -- chopped
   3 1/4  Cups          freshly grated Parmesan cheese
                        Freshly ground pepper

FOR CROUTONS: Preheat oven to 325 øF. Place bread in 13x9x2-inch baking dish.
Sprinkle oil, garlic and garlic salt over; toss to coat well. Bake until bread just begins to dry,
about 15 minutes. Cool at least 15 minutes and up to 3 hours.

FOR SALAD: Place lettuce in large bowl. Whisk olive oil and garlic in small bowl to blend.
Pour oil mixture over lettuce and toss to coat. Pour fresh lemon juice over lettuce and toss to coat.
Add anchovies and toss. Add Parmesan cheese in 4 additions and toss well to
coat after each addition. Season salad with salt and freshly ground pepper.
Sprinkle croutons over and serve.