Served table side at LG's, a classic old-school steakhouse in Palm Springs, Calif., this Caesar is great. They hand out little recipe cards when you dine and for years the LG's Classic Caesar Salad recipe lurked in my recipe pile.
I have made it (finally) several times, and it's as great at home as it is at the restaurant. Now it's my classic Caesar.
Today I served it for an afternoon snack with wine - maybe a modern day high tea? - for my best friend Melanie and it was perfect for conversation and light eating.
LG's Classic Caesar Salad:
(serves 2)
2 heads romaine, chopped roughly, tough core and dark green ends removed
2 anchovies
1 tbs fresh garlic, minced finely
1 tbs Dijon mustard
1/2 tbs Worcestershire sauce
1 raw egg yolk*
1/2 extra virgin olive oil
1 tsp lemon juice
2 tbs red wine vinegar
4 tbs freshly grated Parmesan
Fresh ground black pepper
(croutons options, I'm not a crouton girl)
Directions:
Blend anchovy and garlic together, add mustard and Worcestershire sauce. Add egg yolk and stir. Slowly drizzle olive oil until emulsified. Add lemon juice, red wine vinegar and cheese. Toss romaine lettuce in dressing, add pepper and additional cheese. Serve on chilled plates with chilled forks.
* you can coddle the egg to make it less raw (cook in boiling water in shell until still soft but heated), although that may still not reduce any risk of salmonellla or other unpleaseant things. If you have a weakened immune system or are very young or old, avoid raw eggs and use a bottle dressing or another recipe. Be safe!!
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