Page 31 - Indulgence

Caesar Salad

My husband, James is responsible for this perfected recipe. While working at the
Waterford Hotel in 1984, all of the waiters had to take turns making it tableside for
executive management. Having never before encountered the celebrated dish, James

recalls wondering where the ham and cheese was (Chef Salad). After intensely
watching three previous co-workers attempt the mixture, James stepped up and on
the first try, made what was decidedly agreed as the best example. With no known
actual ingredient amounts, years later, I forced him to use a measuring spoon,

capturing this winner for the record. Thanks, honey, for finally revealing the mystery
of your signature family favorite! Consider pairing with a white wine made from Pinot

Grigio, Chardonnay or Sauvignon Blanc grapes. For reds, a wine made from Merlot,
Malbec, Grenache, Zinfandel, Syrah/Shiraz, or Cabernet Sauvignon grapes.

1 head Romaine lettuce
3 large garlic cloves, minced

Juice of 1 lemon
5 anchovy fillets
1 tablespoon Worcestershire sauce
1 tablespoon Grey Poupon Country Dijon mustard

Grated Parmesan cheese, approximately 1/2 cup
Freshly cracked black pepper, 10 turns
Croutons

Prepare the lettuce by removing the outer dark green leaves. Wash
carefully then put in a colander to drain. Tear the lettuce into bite-sized
pieces and place on paper towels to absorb all the moisture. Keep the
lettuce refrigerated while making the dressing.

In a large wooden bowl place the garlic and lemon juice.

Mash the anchovy fillets with a fork in the bowl. Add the Worcestershire
sauce and Dijon mustard.

Stir using two forks until mixed. Add Parmesan cheese until the dressing
reaches a thick consistency. Add freshly cracked black pepper.

Add the lettuce and toss to coat. Sprinkle croutons on top and toss to
capture dressing on each of their faces and in their hollows.

Divide lettuce between 4 cold plates and serve.

Yield: SERVES 4