1 2 cloves garlic
Directions
1/4 c plus 2 tablespoons olive
: oil
1 ts anchovy paste
: Romaine lettuce leaves
: Salt
: Pepper
1/4 c grated Romano cheese
1 lemon
1 egg yolk
In a small bowl combine garlic and 1/4 cup olive oil. Let sit for 2
hours. In a large salad bowl rub anchovy paste along the sides and
bottom of bowl. Add lettuce leaves. Season with salt and pepper and
add romano cheese. Mix well and add juice of lemon. Add remaining
olive oil and garlic flavored oil. Drop in egg yolk. Mix well. Add
Pumpernickel Croutons and serve.
Recipe By :CHEF DU JOUR SHOW #DJ9113 LEA DELARIA
Date: Tue, 22 Oct 1996 08:42:13
~0400
Servings: 4 servings
Caesar Dressing & Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Salad Dressing
The History of Recipes
Written recipes as a concept can be found back into the far past, certainly as far as the ancient Egyptians, and quite possibly further than that. Having said that, these, ancient cookbooks were just basic hieroglyphic instructions for food preparation.
Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and afters, something that is very familiar to us today. Aspicius also describes how the ancient cooks made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as thyme, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab countries, such as parsley and basil. The introduction of these new tastes was responsible for an explosion in manuscripts on cooking, some of which are kept safe in private libraries. When we get to the 20th century, cooking books are in great demand, as a result of more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Caesar Dressing & Salad recipe.
