For those who like a classic

Dressing:

2 egg yolks

3 cloves garlic, minced, or rubbed into sides of a wooden bowl

2 anchovy fillets, drained and minced

1 tablespoon of lemon juice

1 tablespoon Dijon mustard

2 teaspoons red wine vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2  cup extra-virgin olive oil

2 heads Romaine lettuce

1/2 cup freshly grated Parmesan cheese

2 cups croutons

6 slices bacon

NOTE:  this recipe makes quite a large salad. See Shirley’s Caesar for a smaller version, and Bacon Tidbits for specific info about selecting ingredients.

Directions: Place whole eggs into a pan of boiling water and simmer for 1 minute. Crack eggs and separate whites from yolks.  Place yolks into a large salad bowl.  Mix in garlic, anchovies, lemon juice, vinegar, mustard, Worcestershire, salt, and pepper.  Whisk until blended well, then gradually blend in olive oil.

Begin to slowly cook bacon. At the same time prepare lettuce, then break into bite-size pieces. Once bacon is crisp add Romaine to salad bowl, toss until lettuce is well-coated with Caesar dressing.  Sprinkle with Parmesan and croutons. Top with crisp bacon broken into one inch pieces. Serve immediately.

This Caesar is similar to the first recipe I ever tried. It’s very traditional, and quite tasty. A good place to start if you’re making your first Caesar salad for a large group.

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Surely Caesar

TO DRINK: Try the new “Sault Ste. Marie Bloody Caesar” this weekend!