Hail Caesar!

Many people think Caesar salads refer to Julius Caesar of Rome...."Et tu, Brute?", but the man who is credited with inventing it is Caesar Cardini from Tijuana, Mexico who in 1920 at Caesar's Bar & Grille dished up the first one. What makes this green leafy, crunchy thing so special?--It's not only the delicious and nutritious Romaine leaves, but your own dressing that makes it flavorful and spectacular.

Why take a beautifully created salad and pour over it a conglomeration of monosodium glutamate, artificial colorings and flavorings, propylenes and polysorbates, not to mention the salt and sugar? Making your own dressing is so much better tasting, more healthy and a source of pride and joy! For a Caesar Salad Dressing, you'll need:

2 ea.              whole eggs
2 1/2 cups         mild olive oil
2 cloves           garlic
1/4 tsp            black pepper
1/2 tsp            wine vinegar
2 ea.              anchovy filets
1 TB               fresh grated parmesan
dash               salt
dash               lemon juice

In a blender, chop up the garlic until fine then add the eggs on medium speed. Slowly, in a very small dribble, pour in the oil so as not to break the emulsification. What you are making is a homemade mayonnaise. Add the remaining ingredients and refrigerate for an hour. Using fresh eggs and no preservatives, you must always keep the dressing cold. Use just enough dressing to lightly coat the leaves. Too much will wilt them.

Now all you need do is make your salad by using fresh romaine leaves--which are much tastier and more nutritious than iceberg lettuce--and some croutons (homemade are best!) A recent trend in fine dining features caesar salads that include grilled chicken, shrimp or turkey. This makes it a complete meal in itself all in one bowl. To finish, sprinkle a little parmesan over the top. And as always, a creative cook is a good cook.