CAESAR
SALAD
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 from
El Gaucho Restaurant
Chef Ken Sharp
CAESAR SALAD
(serves 6)
6 cups romaine lettuce, washed and torn in bite size pieces
1 lemon cut in half, seeds removed
1/2 tsp. crushed garlic
1 raw egg coddle egg in warm water
1 tsp. chopped anchovies (4 filets)
½ tsp. Dijon mustard
1 tsp. Worcestershire
2 tsp. grated Romano cheese
½ cup croutons
4 tbsp. olive oil freshly cracked pepper to taste
Place anchovies, Dijon mustard and garlic in wooden salad bowl. Cream
this mixture into a paste (about one minute). Separate egg yolk from
egg white. Add yolk to anchovy mixture. Squeeze in juice of two lemons
halves. Add Worcestershire sauce. Blend mixture together. Continue stirring
this mixture and slowly add olive oil. Add romaine lettuce, toss well
with dressing. Sprinkle Romano cheese, croutons and toss salad. Offer
freshly cracked pepper and serve.
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From the
Naturally the Best
Recipe Collection
of the
Alaska Seafood
Marketing Institute |
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Wine Advocate rating 93 points! Wine Advocate says: "The star of the portfolio this vintage is the 2002 Pinot noir Eileen Vineyard. Bursting from the glass with dark fruit, spices and candied black ch
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Sunny, bright and yummy, with pear, cream, grapefruit and spice flavors that echo brilliantly on the seamless finish. Drink now.
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Stainless steel fermented and aged on lees for five months with no malolactic. An abundance of custard with a hint of citrus, melon and red pear on the nose. Creamy oily texture of layered tropical fr
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