There are several different stories on how Caesar salad got its name. Most famous is that the salad is named after its founder, Caesar Cardini. After a mad rush at his restaurant, he had to make due with what was left, and hence Caesar salad was born. In 1948 the Cardini family trademarked the original recipe. Curiously, the original recipe never included anchovies.
Now served at restaurants nationwide topped with grilled chicken, steak or shrimp we've all welcomed Mr. Cardini's creation to our table. This Caesar salad recipe would have received his stamp of approval.
20 large romaine leaves
1 head lettuce
1 cup French bread, cut 1/2 inch cubes
1 garlic clove
1/4 teaspoon salt
1/2 teaspoon lemon juice
1/4 cup olive oil
1/2 teaspoon Worcestershire sauce
1/4 cup grated Romano cheese
fresh ground pepper to taste
1. Wash and dry lettuce. Wrap and refrigerate.
2. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt.
3. Mash garlic into side of large salad bowl.
4. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork.
5. Add salt. Add lemon juice, olive oil and Worcestershire. Mix well (makes about 1/2 cup dressing.)
6. Add lettuce leaves, tossing to coat thoroughly. Add Romano and pepper. Toss again.
7. Garnish with French bread croutons. Makes 2 servings.
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