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This particular Caeser was a Mexican chef, so there is nothing really Italian about this salad, though it does go well with anything that you find in any Italian Cookbook. We usually have it as a main course. Caeser got more people into his restaurant one evening than he had counted on, and had nothing to keep them occupied while his cooks got the main courses ready. He made the salad as a major production at the tables of his guests, and kept everyone entertained and then well fed.
| 1 large head of Romaine lettuce washed and broken into bite size pieces. ps. my friend Judy taught me that if it is a little wilted, wash, break into pieces and place into a zip lock bag in the refrigerator for an hour, and the lettuce becomes crisp again. |
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| 1-3 large cloves of garlic, crushed in a garlic press depending on how tolerant your guests are |
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| 3 tablespoons olive oil use the best you can get, preferably Extra Virgin |
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| 1 tablespoon vinegar use the best you can get, preferably Balsamic from Modena, Italy |
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| 1 hard boiled egg chopped very very fine or one raw egg, if you are immune to egg fear and salmonella (only for professionals, don't try this at home) |
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| 1/4 to 1 teaspoon anchovy paste (optional) | |
| 1/4 cup Parmesan cheese store shaker cheese works fine for this step |
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| 1/4 cup Shredded Romano, Parmesano Reggiano, etc. | |
| 1/2 cup croutons | |
| Whisk the garlic, olive oil, vinegar, and anchovy paste together until smooth. If making more than one head of lettuce, increase quantities, keeping the same proportions. Add chopped hard boiled egg and shaker cheese, then mix well. Toss with salad. Sprinkle Shredded chesse and croutons on top, and serve. | |
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