This is a recipe from one of my dearest friends, Brad. While visiting him in CT on our Girl’s Only Summer Road Trip 2 summers ago, we gathered at his apartment for an impromptu dinner party. Present were my daughter Lacey, my niece Noelle, “Uncle” Brad and his friend Peter. Noelle, who usually hates anything green, went wild over Uncle Brad’s Caesar Salad and shocked us all by clearing her plate. Whenever I make this salad, it reminds me of my good friend and how much I miss him.
Gather your ingredients:
Start by mincing garlic
Add it to your salad bowl or if you have a wooden bowl, just rub inside with garlic clove
Next up, everyone’s favorite Worcestershire Sauce
Salt and pepper
Let your egg come to room temp, then pour boiling water over it and let steep exactly one minute for a perfect coddled egg.
Crack the coddled egg into the bowl and whisk. Stream in the Olive oil and continue to whisk until emulsified
Blend in your Romano Cheese
At this point, in our home it’s time to open up a can of anchovies…’cause Mark loves ’em!
I also get out my jar of homemade croutons (star shaped because they are left over from the ones I made for Christmas gifts)
Add the Romaine lettuce, anchovies & croutons with some extra Romano for good measure and toss away!
Hope you all like it as much as we do! here’s the written recipe:
Uncle Brad’s Caesar Salad
1 & 1/2 tsp minced garlic (more if you want, or just rub a wooden salad bowl with garlic clove)
1 egg (room temp)
1/4 tsp sea salt
1/2 tsp freshly ground pepper
Juice of 1/2 lemon
1/2 tsp Worcestershire Sauce
1/4 cup grated Romano cheese
1/2 cup Extra Virgin Olive Oil
Romaine lettuce torn into bite size pieces
Optional anchovies and/or croutons
Take out the egg, bring to room temperature. Boil about 2 cups of water (for coddling the egg.
Add minced garlic to salad bowl. Add salt, pepper, lemon juice and Worcestershire sauce.
Coddle the egg by covering it with boiling water in a small bowl, then let sit for exactly one minute. Crack the egg into the bowl with the other ingredients and whisk to blend.
Stream in the olive oil slowly while whisking to emulsify. Add Romano cheese and stir.
Add the lettuce, optional anchovies and/or croutons and toss. Add a little more salt, pepper and Romano to taste.
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