CAESAR CARDINI’S CAESAR SALAD
Adapted from ”Rare Bits,” by Patricia Bunning Stevens (Ohio University Press, 1998)
Time: 30 minutes
2 heads romaine lettuce
1/4 cup garlic-flavored oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large lemon, halved
1/2 teaspoon Worcestershire sauce
1/4 cup freshly grated Parmesan
1 cup garlic-flavored croutons.
1. Wash and dry romaine, discarding outer leaves. Separate remaining leaves, wrap in a clean dish towel and refrigerate. (Leaves may be torn into smaller pieces if desired.)
2. Bring a small pan of water to a boil. Add eggs, and remove from heat. After 1 minute, remove eggs from water, and set aside.
3. Place romaine in a large salad bowl, and assemble all other ingredients on a platter. At the table, pour half the oil over romaine. Toss gently, using rolling motion. Add salt and pepper, and toss again. Squeeze juice of lemon over, and add Worcestershire sauce. Break eggs over salad. Add remaining oil and cheese. Add croutons and toss briefly. Serve at once on large salad plates.
Yield: 4 to 6 servings.