Caesar Salad

  1. Rub bowl with bruised garlic.
  2. Break the washed romaine into bite size pieces.
  3. Toss the bread cubes with olive oil. Bake crisp.
  4. Coddle the egg (Whites milky, yolk raw)— I do not recommend this. There may be a health problem with Salmonella bacteria. The egg can be omitted, if you choose.
  5. Toss the Romaine with the coddled egg.
  6. Toss again with olive oil and vinegar
  7. Add half the grated cheese and croutons and toss again.
  8. Top with remaining cheese and croutons.
  9. Present to guests.
  10. Toss again and serve.

Serving Ideas: This is a salad I always made at tableside.

Notes: This recipe is from my teacher, Myrtle Erickson, to who taught me that "If you would cook well, you must understand cooking."


Steve's #19 Recipes

Tossed Salads

Chef Salad with California Blue Cheese Dressing
Caesar Salad

Vegetable Salads

Tomatoes with Sweet Onions and Basil
Asparagus with Sesame Oil and Shallots
Spinach and Mushrooms with Warm Bacon Dressing

Fruit Salads

Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.

Protein Salads

Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
Salad Doctor

Starchy Salads

Chickpea Salad
Tortellini Primavera

* repeated from previous issues


©1996, Steve K. Holzinger. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007