CAESAR SALAD (for six)


James Beard, in Beard on Food, offers “the trick to making a true Caesar salad — toss the leaves first with the olive oil, before adding the lemon juice, anchovies, egg, Parmesan and croutons.  The oil forms a protective coating that prevents the leaves from wilting when they are tossed with the other ingredients.”

3 garlic cloves

¾ teaspoon salt

9 tablespoons olive oil

5 slices home-made style white bread, crusts discarded and bread cut into ½ inch squares (about 2-1/2 cups)

2 large eggs

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

2 heads romaine, rinsed, spun dry and torn into bite-sized pieces (about 16 cups)

½ cup freshly grated Parmesan cheese drained flat anchovy fillets (optional)

  1. In a mortar with a pestle mash the garlic to a paste with the salt, stir in 4 tablespoons of the oil and force the mixture through a fine sieve into a bowl.
  1. In a jelly roll pan bake the bread squares in the middle of a preheated 350* oven for 10 minutes, add them to the garlic mixture, and toss them until they are coated well with the mixture. Return the croutons to the pan, bake them for 3 minutes more, or until they are golden, and let them cool in the pan on a rack.
  1. In a saucepan of boiling water, boil the eggs in the shell for 1 minute and drain them.
  1. In a salad bowl, drizzle the remaining 5 tablespoons oil, the lemon juice and the Worcestershire sauce over the romaine and toss. Break the eggs over the salad and toss until it is combined well.
  1. Sprinkle the mixture with the Parmesan, the croutons and salt and pepper to taste. Toss lightly and serve decorated with the optional anchovies.

From Julia Child’s Kitchen

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