Caesar Salad

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This often-used recipe comes to us from our dear friends Jeff and Teri Anderholm, who run the beautiful Bass Cottage Inn, in Bar Harbor, Maine.

Serves 4

Ingredients: Dressing

1 tablespoon lemon juice
3-4 dashes hot sauce
3 tablespoons olive oil

3-4 cloves garlic
½ - 1 can anchovies, to taste
1 tsp dry mustard

Ingredients: Croutons

1 clove garlic
Stale French or sourdough bread, enough for 30-40 croutons
2 tablespoons olive oil

Ingredients: Salad

1 egg
1 head Romaine lettuce
Parmesan cheese
Freshly ground black pepper

Instructions

  1. Peel the 3-4 cloves garlic. Rinse the anchovies. Puree these with the rest of the dressing ingredients in a blender.
  2. Mince 1 clove of garlic. Cube the bread into desired crouton size.  Sauté the garlic in olive oil over medium low heat for 1 minute, until fragrant.  Add the bread cubes, and sauté until lightly toasted, tossing frequently. Remove from heat.
  3. Boil the egg for 1 minute.  Crack over the lettuce, and toss thoroughly.   Grate lots of parmesan cheese on top, and grind pepper over the top.  Add the dressing and croutons, toss thoroughly and serve.

To quote Wikipedia, “The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States”. Three countries in one recipe!