1 very fresh egg yolk
1/4 tsp salt
6 tbsp divided olive oil
1 cl garlic, crushed
1/2 tsp worcestershire sauce
1/2 tsp dijon style mustard
3 tbsp apple cider vinegar
1 fresh ground black pepper
1 cup homemade croutons ****
3 tbsp fresh grated/hand
1 shredded parmesan cheese
1 tbsp fresh lemon juice/
1 concentrate
2 heads romaine lettuce
1 inside leaves only ***
Directions
*** The lettuce is deribbed and torn into bite size pieces, rinsed and
thoroughly patted or spun dry in a salad spinner, you may need 3 heads
large enough for a big salad.**** Homemade bread in 1-inch cubes
sauteed in butter until golden brown, served warm on chilled crisp
green. In a large salad bowl, combine the egg yolk, lemon juice, salt
and 1 Tb of the olive oil. Whisk in garlic, worcestershire and
mustard and blend until thoroughly combined. With a gentle rolling
motion, incorporate the romaine. Add the vinegar and the remaining
olive oil in the proportions of 1 part vinegar to 2 parts oil, until
you have the consistency and flavor you desire. Roll the salad again,
adding black pepper to taste. The salad can be chilled at this point,
but not for too long. Just before serving, finish by placing warm
croutons in the center of the salad and the Parmesan in a ring around
the circumference. Roll gently to serve.
Brought to you from Ron's Recipe Database
Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On SAT, 24 JUN 1995
025253 GMT
Servings: 1 servings
Caesar Salad (Ron) Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into distant history, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, mostly, these ancient cookbooks were just primitive pictorial instructions for preparing food.
In fact, the most ancient recipe found, according to experts is a series of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, we find two interesting recipe books published in the fourteenth century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that is popular today, but rather accounts of the types of food cooked for the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted an outbreak in recipe manuscripts, many of which still exist in private cookery archives. For the centuries that followed, the powerful and rich tried to serve up the most extravagent banquests, and as a result the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes to help cooks of their time. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Caesar Salad (Ron) recipe.
