Recipe: Caesar Salad from Mario's Restaurant in Toronto, Canada (1970's)

CAESAR SALAD
From Mario's Restaurant in Toronto, Canada

3 anchovy fillets cut in small pieces
1 crushed garlic clove
1/2 tsp hot English mustard
5 dashes Worcestershire sauce
12 Italian bread sticks, broken in pea-sized pieces
juice of 1/2 lemon
2 egg yolks
3 tbsp grated Parmesan cheese
5/8 cup olive oil
1 large head of romaine lettuce, washed, torn into bite-size pieces and dried in lined or paper towels

Place anchovy pieces, crushed garlic, mustard and Worcestershire sauce in the bottom of a large wooden salad bowl. Add a few bread stick pieces to assist in crushing process.

Using a large wooden spoon, crush and mash ingredients in bottom of bowl into a thick, very smooth paste. If the ingredients are well mashed, the dressing will be light and creamy. It will take a few minutes.

Next add the juice of 1/2 lemon and two egg yolks and beat into the dressing, then add 1 tbsp of Parmesan cheese and pour in the oil in a thin stream, while beating very fast as you pour, until the dressing is thick and creamy.

Toss in the romaine, remaining cheese and croutons and mix the whole salad thoroughly. Serve at once.

Makes 2 large servings or 4 smaller side salads.
Source: Canadian Magazine, Saturday Ottawa Citizen newspaper, Apr 6, 1973.