Caesar Salad

Print Email

1 head romaine lettuce, leaves separated
1 egg, lightly beaten (we make no assurances about the raw egg)
2 garlic cloves, crushed
3 tablespoons fresh lemon juice
½ cup olive oil
4 anchovy fillets, drained and chopped (we also like to ask our guests if they like anchovies)
2 hard-cooked eggs, peeled and quartered
½ cup freshly grated Parmesan cheese
¾ cup pumpernickel croutons (they use pumpernickel but any will work)

Rinse the lettuce and dry. Refrigerate wrapped in paper towels for several hours to crisp leaves.

Whisk the raw egg, garlic, lemon juice, and pil together and pour into the bottom of a large salad bowl.

Add the lettuce, anchovies, and hard-cooked eggs and toss thoroughly with the dressing.

Add the cheese and toss again.

Sprinkle with the croutons and serve immediately.

Adapted from Silver Palate Good Times Cookbook 


restaurant news

New Shanghai Seems Like Old Times
by Kitty Kaufman

playmepianoThings we like about Chinatown: it's close, you can park on the street and there's always adventure. This is one of those days: not only do we park but there's a piano on the sidewalk under the...

Milo & Olive
Los Angeles
by David Latt

milologo.jpgHuckleberry, Sweet Rose Creamery and Rustic Canyon touched a foodie sweet spot with locals in Santa Monica and West Los Angeles. Husband and wife co-owners, Josh Loeb and Zoe Nathan proved again...

by Michael Tucker

pettino.jpgI ate a perfect dish the other day and I was lucky enough to be with friends who were able to document the whole experience.

Trista and Cappy have visited us before in Umbria and they are on the...

A Visit to S.Y. Kitchen
Southern California
by Lisa Dinsmore

SYoutsideWhile we find ourselves in Santa Barbara wine country, also known as the Santa Ynez Valley, about every other month or so, I can honestly say I had never been to the actual town of Santa Ynez...