Our Big Family Kitchen

Print recipe

Caesar Salad

By Laura Leusch·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • Dressing

    1 Cup Good Olive Oil
  • 1/4 Teaspoon Cayenne Pepper
  • 2 or 3 Anchovies
  • 2 to 3 Cloves Garlic, crushed
  • 2 to 4 Dashes Tabasco Sauce
  • Egg Substitute Equal to 1 Egg

  • Salad

    1 Head Romaine, cleaned, torn apart
  • 3/4 Cup Parmesan Cheese, freshly grated
  • Croutons
  • Juice of 1 Lemon

Method

  1. Combine the dressing ingredients and let sit for at least 8 hours.
  2. Crisp the cleaned romaine at least 2 hours in the refrigerator.
  3. Use a large wood bowl, if possible.
  4. Rub the bowl with the anchovies and some of the garlic from the dressing.
  5. Add the romaine and toss well with the dressing.
  6. All the leaves should be well coated.
  7. Add the egg substitute and toss thoroughly.
  8. Add the cheese until all the leaves show cheese.
  9. Add the croutons and lemon juice and additional anchovies [if desired] and toss a final time.
  10. Sprinkle a little more cheese on top.

Family note

As you know, I have made this salad forever. The recipe came from "A Treasury of Great Recipes" by Vincent and Mary Price. Yes, Vincent Price the old actor. The book was published in 1965 and Papa and Gramie received an autographed copy. Until the egg scare came it was made with an egg boiled for 1 minute. Time changes things. Gramie always loved the lemon taste. I often leave it out.