This is a traditional Caesar Salad recipe. It contains raw eggs and anchovies. Caesar Salad was invented in Mexico by Caesar Cardini, an Italian immigrant who lived in San Diego but operated a restaurant in Tijuana where he could serve alcohol during Prohibition.
½ cup extra virgin olive oil
1 cup day old Italian bread, crust trimmed, and cut into 1-inch pieces
Salt & black pepper
1 clove garlic, halved
2 large eggs
2 dashes Worcestershire sauce
4 minced anchovies (or more)
2 tbsp. freshly squeezed lemon juice
1 large head romaine lettuce, washed, dried and torn into pieces
½ cup grated Parmesan
Put 2 tablespoons of the oil in a pan large enough to hold the bread in a single layer and turn heat to medium-high. When it’s hot, add the bread, salt and pepper. Toss and brown lightly. Remove and set aside.
Rub the inside of a salad bowl with the garlic clove and discard it.
Beat the eggs and pour into the salad bowl. Slowly add the lemon juice and 6 tablespoons oil, constantly beating. Stir in anchovies and Worcestershire.
Taste for seasoning. Keep in mind that the anchovies and cheese are salty but add lots of pepper. Toss to coat the lettuce. Add the Parmesan and croutons, toss again and serve.
Try to stick to these simple ingredients. Don’t be tempted to add so-called “Italian” seasoning or garlic. This is a fresh tasting salad, and either of those would muddy the flavors.
Salt and black pepper
Red wine vinegar
Start by peeling and sectioning the orange. Use a blood orange if you can get one. Cut each section into 2 or 3 pieces. It’s easier if you use a scissor. Place the sections in the salad bowl and season with salt and pepper. Add the oil and the 2 kinds of vinegar. A good ratio is 2 parts oil and 1 part vinegar. Use a mix of ½ red wine vinegar and ½ balsamic. Let the oranges macerate for 20-30 minutes to flavor the dressing.
Summer Tomato Salad Aunt Caroline would pick the basilico and tomatoes in her Staten Island kitchen garden just before she made this Summer Tomato Salad. The ice cubes were necessary because the tomatoes would still be hot from the sun.
4 medium tomatoes
Salt and black pepper to taste
½ cup torn basil leaves
¼ cup olive oil
5 or 6 ice cubes
Cut narrow wedges around the core, discarding the core. Cut each wedge in half and place in a serving bowl. Season with salt and pepper. Toss and let sit for 20 minutes. Before serving add the oil, basil and ice cubes, then toss again.