The Real Caesar Salad

All kinds of junk passes for Caesar salad, but this is the real thing. The essentials in a great Caesar salad are garlic, egg, lemon juice, anchovies, and real Parmesan. Compromise on any of these and you’ll still have a good salad, but you won’t have a great Caesar. Take a page from casual restaurants if you like and top the salad with grilled or broiled chicken cutlets or shrimp (peeled) to make it far more substantial; it makes a great lunch.

1 clove garlic, halved

2 eggs or 1/2 cup pasteurized egg product

2 tablespoons freshly squeezed lemon juice

6 tablespoons extra virgin olive oil

2 tablespoons minced anchovies, or to taste

Dash Worcestershire sauce

Salt and freshly ground black pepper

1 large head romaine lettuce, torn into pieces

Garlic or other Croutons

1/2 to 1 cup freshly grated Parmesan cheese

• Rub the inside of your salad bowl with the garlic clove; discard it.
• Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each of the eggs with a pin or a needle and boil them for 60 to 90 seconds; they will just begin to firm up.
• Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
• Beat the eggs with a fork, gradually adding the lemon juice and then the olive oil, beating all the while.
• Stir in the anchovies and the Worcestershire. Taste and add salt if needed and plenty of pepper. Toss well with the lettuce; top with the croutons and Parmesan, then toss again at the table. Serve immediately.

MAKES: 4 servings TIME: 20 minutes