Chef Gillespie from Hester Creek Winery served this Caesar Salad and everyone gobbled it up. All you could hear was ooooh and ahhhh. My husband had almost two helpings and I will explain later.
- 4 cloves minced garlic (without salt)
- 1 tbsp. capers
- 1 tbsp. diced anchovy
- 2 tbsp. Worchestershire sauce
- 1 tbsp horseradish
- 3 egg yolks (then he added 2 more)- there was 11 of us
- 1/4 cup olive oil
- fresh lemon squeeze
- 1/4 cup sundried tomatoes, sliced
- Parmigiano Reggiano, shaved for garnish
- Romaine Lettuce (washed and spun dry)
With your salad plates laid out on the counter, break off whole leaves of the lettuce (outside ones discarded of course), and lay a couple on the plate.
Mix the ingredients together and with a fork, drizzle over the lettuce leaves. Add a sprinkle of the sundried tomatoes and Parmigiano Shavings.
No croutons were used here.
Now, I couldn’t eat this, the amount of eggs were more than I could take. Don always uses a scoop of sour cream to lighten (whiten, if you will). No slam here, I have never been able to eat a Caesar Salad in an up-scale restaurant just for that same reason.
As I said, everone else loved it. I gave mine to Don and took his plate. Everyone was so into their own, no one noticed. Try it you will probably like it as well.