Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!nntp.primenet.com!nntp.gctr.net!zapata.tvd.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Caesar Salad (3) Collection Followup-To: rec.food.cooking Date: 15 Apr 2000 06:03:50 -0600 Organization: www5 Lines: 112 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200004140756234.SM00191@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41331 Caesar Salad Caesar Salad with Tortellini Caesar Salad, 'The Original Recipe' Caeser Salad 1 Med Romaine 1/4 cup Parmesan cheese Pepper; to taste 1 cup Croutons 1 cup Garlic; crushed 6 Anchovies 1/4 teaspoon Mustard, 1/8 teaspoon Worcestershire 2 tablespoons Lemon juice 1/3 cup Olive oil. 1 Egg Yield: 1 servings Tear washed and dried romaine into fork- sized pieces and place in a salad bowl. Pour over dressing and toss lightly. Add cheese, pepper and croutons. Toss until well distributed. *LINDA HERSHFIELD (KHGS55A) Caesar Salad with Tortellini 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- Yield: 2 + servings Many claims have been made regarding the recipes I've collected over the years. This one I can't help but believe: The following is 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. Beforehand, 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 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. Though 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 with Tortellini 3 tablespoons Fresh lemon juice 2 tablespoons Water 1 1/2 tablespoon Olive oil 1 teaspoon Anchovy paste 1/8 teaspoon Freshly ground pepper 1 Clove garlic, crushed 9 ounces Uncooked cheese tortellini 12 cup Torn romaine lettuce 1 1/2 cup 2 inch pieces fresh asparagus 1/4 cup Fresh grated Parmesan cheese Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. Arrange the asparagus in a vegetable steamer over boiling water. Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 Tbsp of lemon juice mixture and toss gently to 4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese on top. http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.