Recipe: Julia's Caesar Salad

Hi Linda,

This isn't the exact recipe you're looking for but according to the note at the end of the recipe it's very close to the McCall's version. Hopefully it will help you recreate the recipe you remember if it doesn't turn up.

Julia's Caesar
rec.food.restaurants/Michael Loo (1997)
Servings: 4 to 6 servings
Recipe by Julia Child, with Rosa Cardini (Caesar's daughter)
Typed by Burt Ford
From Wine Spectator, July 31, 1994

Here's a recipe, from Wine Spectator, for Caesar salad. They say in the article that it was invented by restaurateur Caesar Cardini, an Italian immigrant, in 1924 at Caesar's Palace, Tijuana. The original had no anchovies, just the hint of anchovies from the Worcestershire Sauce. The recipe is by Julia Child, in consultation with Caesar's
daughter Rosa.

2 large heads Romaine lettuce
2 large cloves garlic
1/2 tsp salt
9 Tbsp olive oil
2 cups unseasoned croutons (recipe follows)
2 eggs
1/4 cup fresh grated parmesan
-juice of 1 lemon
-fresh ground black pepper
-Worcestershire sauce

For each person select 6 to 8 whole leaves of Romaine, 3 to 7-inches long. Wash, drain, wrap in paper towels, and refrigerate until serving. Put garlic through a press and mix with 1/4 tsp salt and 3 Tbsp oil. Strain into medium fry pan. Heat to warm and add croutons, toss until well coated and remove to a bowl.

Coddle eggs by boiling one minute. (Burt: A bare minimum tip of the hat to the recent scare about raw eggs)

To assemble salad, have all ingredients in small bowls surrounding a large salad bowl. Put romaine into large bowl and pour 4 Tbsp olive oil over it. Toss. Add 1/4 tsp salt, 8 grinds of pepper, and 2 more Tbsp oil, and toss again. Add lemon juice, 6 drops of Worcestershire sauce and the eggs, and toss. Add cheese and toss. Add croutons and toss twice more.

To serve, arrange leaves on plates, stems out, with sprinkling of croutons on side. Eat with fingers or forks and knives. (Burt: The original was eaten with the fingers.)

CROUTONS:
Cut baguette of French bread into 3/4-inch cubes. Toss in 1/4 cup olive oil, and put on baking sheet. Bake at 350F. for 20 to 25 minutes, tossing a few times to brown evenly. Just before done (?) turn the oven off and let sit 15 minutes before removing. Makes about 4 1/2 cups.

rec.food.restaurants/Lazchance (1997):
My own recipe for Caesar Salad came from an old McCalls cookbook. It is remarkably close to what has been posted regarding the Caesar Cardini recipe. Most people I've served it to claim it's one of the best Caesar salads they've eaten. I take my time, and create home made croutons, and try to use a decent parmesan. I changed one item from the McCalls recipe. It called for dry mustard, and I subtituted Grey Poupon for a heartier flavor.

Happy Cooking,

Betsy
www.recipelink.com