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Tony's "Not So Secret Anymore" Super Caesar Salad Recipe
September 21, 2004

Tony’s Super Caesar Salad
Serves 4-6


1 large head of fresh Romaine Lettuce
Optional: a few leaves of baby green spinach leaves
1 egg (pasteurized, if salmonella makes you nervous)
1 fresh lemon
Optional: 1/2 tablespoon of fresh sour cream
(note: sour cream will add some creaminess, but also calories, to this otherwise low calorie salad)
4-6 medium cloves of garlic
Use several too many cranks of fresh ground black pepper
1 tin of flat fillet anchovies or less (to taste)
½ teaspoon of mustard powder
1 teaspoon of sugar
2 teaspoons of Lea & Perrin’s Worcestershire sauce
½ teaspoon of Lowry’s Seasoning Salt
2-3 oz. of Extra Virgin Olive Oil
1 tablespoon of high quality Red Wine or Balsamic vinegar
1 heaping cup of freshly grated Parmesan cheese (use Parmigiano Reggiano, be bold!)
1 box of “Generous Cut” Large Croutons
Add generous amounts of love, care and attention to little details


Thoroughly wash the Romaine lettuce. Start tearing off stalks and rip them into bite-sized pieces. Do not cut the lettuce with a knife, or it will brown the edges. Discard the heavy white stalk pieces near the base of the lettuce. We need green leafy surface area for the sauce to adhere to and not so much of the "Krispy Krunch" from the base of the plant.

Dry the lettuce well with a spinner and/or tumble in a large bowl with three quality sheets of paper towels. The lettuce surface needs to be dry for the sauce to adhere properly!

Cut up the cloves of garlic into slices, and then dice them to a very fine consistency. No big chunks to overwhelm the taste buds...

Cut the anchovies lengthwise so they are in tiny pieces, and then smush them with your thumb right on the cutting board. Anchovies are going to add flavor to the sauce. No intact fillets allowed.

Grab your fresh lemon and roll it agressively on the countertop to break away all the juice inside. Be careful when you cut the lemon in half to not lose the juice.

Separate the yolk from the white of the egg and get rid of the yolk or feed it to a handy pet on the floor in their dish. If you know how to separate the yolk from the white in the eggshell, fine. If not, crack the egg into a small bowl, making sure the yolk is intact. Using a spoon, hold the yolk back and run the whites into your stainless steel salad mixture bowl.

Add the finely chopped and smushed anchovies, minced garlic, sugar, mustard powder, Lowry’s salt and Worcestershire sauce. Add the lemon juice by squeezing each half over your opposite cupped hand, and let the juice drain between your fingers. The seeds will stay in your hand that way. Do not let any seeds into the sauce mixture, dag nabbit.

With a large spoon, mash the mixture together, making sure the anchovies turn to paste. Not that many people like whole chunks of anchovies to show up in a single bite of salad. If they do, save a couple of whole fillets from the tin and put them in a dish on the serving table.

Once it has turned into a mash, add some olive oil to turn it into a good slurry. Whisk well to make sure all ingredients have become one and they all know each other personally.

Add the slurry mixture to the large bowl of torn lettuce pieces. Toss well, to cover all of the pieces.

Add the rest of the olive oil and the vinegar. Toss again to coat evenly.

Add the grated Parmigiano Reggiano and toss again.

Let the bowl stand until it reaches room temperature. Do not refrigerate, as the chilled state will diminish the flavors.

Right before serving, add the croutons and toss again. Crank the fresh ground pepper over the salad using a pepper grinder.

Serve to the delight of your guests. They will all kiss you.



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