Friday's Fave Foods----Original Caesar Salad

In 1983, after graduating from California State University Sacramento, I moved back home. For those of you old enough to remember, we were in a terrible recession. I had been on my own all through college, and continued after graduation. But when I lost my job, I decided to move home and regroup. I got a job at this country club, and it was my start in the restaurant business. Here is one of the first things I learned.

Caesar Salad for 2---Alfredo Lopez*

1 anchovy

1 tsp of minced garlic in 1 tsp of olive oil

dash of Tabasco

dash of Worcestershire

1 tsp of Dijon mustard

pinch of dry mustard

dash of ground pepper

juice from 1/2 a lemon

3 TBSP of olive oil

1 and 1/2 TBSP of red wine vinegar

1 *coddled* egg

fresh chopped Romain leaves, enough for two people

2 TBSP of fresh grated Parmesan cheese

2 TBSP of homemade (or good quality) croutons

In a shallow bowl, mash anchovy and garlic together with a fork until smooth

Add ingredients except for lettuce, cheese and croutons, in order listed, mixing well to make a smooth liquid. Pour over romaine, which should be in a wooden salad bowl for best results. Toss gently about 3 times making sure the dressing has adhered to the lettuce leaves. Add Parmesan cheese and croutons, toss again. Serve, and cracked black pepper to taste.

NOTES: I still use a real egg for this recipes. To coddle, place egg in a cup with very very hot water and let it stand about 5 minutes. If you are concerned about *raw* eggs, a refrigerated egg substitute will likely work.

* Alfredo Lopez is a native of Guadalajara Mexico, and trained as a classical chef in Europe.

Why do most people assume California is about L.A. and the beach?

This shot was taken from the clubhouse.