David Vano's Caesar Salad

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Title: David Vano's Caesar Salad
Categories: Salads
Yield: 1 servings


: see dir page

I have made my own caeser salad for over 20 years. I
learned it from a friend and I have made a few changes
that have improved it. I order caesar salad when I see
it on the menu and to be honest, mine is the best.
Start with a medium head of romaine lettuce. Holding
head firmly, cut 1/2" off botton and then cut entire
head in 1" slices. Put in cold water. Let sit while
preparing dressing.In a very large wooden bowl add the
following: 3" strip of anchovie paste; 1 coddled egg
(a must); the juice of 1/2 lemon; 4 T balsamic
vineger; 5 T olive oil (I do not use extra virgin
because it does not have the taste; the less
expensive, more pressed olive oil is my choice); 1-2
cloves or garlic pressed; 1/2 t seasoned salt; 1 T Lea
and Perrin; Tobasco to taste, 4-5 drops; 2-3 T
parmasean cheese fresh grated (never out of a box);
your favorite croutons. Start with the garlic and
anchovy paste. Mix in bowl with all liquids; add
remaining ingredients; put in croutons to let sit in
liquid for a few seconds. Thoroughly dry lettuce (use
spinner if you have one) and put in bowl. Toss until
all lettuce is coated. Add fresh groung pepper (I like
a lot) and a few more croutons. Serve immediately.
Offer more pepper. Please note that you cannot make
this ahead; it will be no good in 1-2 hours. Also, if
you do not eat all salad throw out remaining. Romane
lettuce gets very bitter and cannot be left over.
David Vano

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