From the William Glen Market: Bill's Classic Caesar Salad

Bill loved this salad. He first learned how to make it from the table-side preparation at Aldo's Restaurant in Town & Country Village in Sacramento, CA. He then got his hands on this particular recipe from a traveling salesman who traveled up and down the west coast, from San Diego to Northern Washington selling his handmade, paper-mache fruits and vegetables to small retail stores.

This recipe along with his gazpacho recipe were among his prized recipes and both came from this long time friend, the traveling Mexican paper fruit salesman. 

From the William Glen Market Recipe Collection:

Bill's Classic Caesar Salad

Ingredients:

2 garlic cloves

4 tablespoons anchovy paste

1 teaspoon salt

1 teaspoon freshly ground pepper

2 tablespoons freshly squeezed lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 large egg yolk

½ cup extra-virgin olive oil

Instructions:

20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried

1 cup freshly grated Parmesan cheese or Romano cheese

Instructions:

Place the garlic, anchovy, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste.

Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.

Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top.

Serve immediately.

Must be prepared and served in a beautiful wood salad bowl.

Serves: 2 dinner sized salads or 4 to 6 side salads