Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10 5/3/83; site utcsrgv.UUCP
Path: utzoo!utcsrgv!randy
From: randy@utcsrgv.UUCP (Randall S. Becker)
Newsgroups: net.cooks
Subject: Re: Ceaser Salads
Message-ID: <3885@utcsrgv.UUCP>
Date: Thu, 12-Apr-84 21:31:57 EST
Article-I.D.: utcsrgv.3885
Posted: Thu Apr 12 21:31:57 1984
Date-Received: Thu, 12-Apr-84 22:37:51 EST
References: <645@hcr.UUCP>
Organization: CSRG, University of Toronto
Lines: 43

The following is my world famous ( :-) ) Caesar Salad recipe. Hope you like it.

	This recipe is not that difficult, and takes about 15 minutes including
	preparation. It is also quite a show.

	1/2 tin anchovies    (use the other 1/2 for the next salad!!)
	3-5 gloves of garlic (use only 3 if you are dining with vampires)

	1/4 cup wine vinegar
	1/2 cup olive oil
	1 egg yolk

	1 dash worcestershire sauce
	1/2 tsp prepared mustard
	1 dash salt
	1 dash pepper
	1/2 teaspoon rubbed oregano (That's rubbed AFTER measuring, not before)
	juice of 1/2 fresh lemon
	1-2 teaspoons of sugar (to taste)
	
	1/3 - 1/2 cup of grated parmesan cheese (romano is sometimes preferred)
	croutons
	romaine lettuce.

	Using a round wooden salad bowl, mash the anchovies with the end of a 
	tablespoon. Smash the daylights out of your garlic into the same bowl
	and then mash it in the same fashion as the anchovies. Work the mixture
	into a paste. Add the vinegar, oil and egg yolk, stirring constantly.
	Add the remaining ingredients except the cheese. The sugar should
	be added LAST as is can be used to offset the mustard in case you
	used too much.

	After washing and tearing the lettuce into nice bitsized morsels,
	add it to the salad dressing with the cheese and croutons, tossing 
	as you add. Top the salad off with a light dusting of cheese 
	and your done.

	Let me know how the salad turns out!

	Randy Becker
		USENET: ..!{allegra,ihnp4,..}!utcsrgv!randy
		CSNET:	randy@toronto