---------- Recipe via Meal-Master (tm) v8.04
 
      Title: David Vano's Caesar Salad
 Categories: Salads
      Yield: 1 servings
 
 
  1     md Romaine lettuce head
           Anchovy paste; 3" strip
  1        Egg; coddled (a must)
    1/2    Lemon; juice of
  4     tb Balsamic vinegar
  5     tb Olive oil *
  1     cl Garlic; pressed, up to 2
    1/2 ts Seasoned salt
  1     tb Lea & Perrin
  4     dr Tabasco; up to 5, to taste
  2     tb Parmesan cheese; fresh grated, up to 3 tb
           Croutons; your favorite
  
  * I do not use extra virgin because it does not have the taste; the
    less expensive, more pressed olive oil is my choice.

  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 dressing ingredients.  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 ground 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. Romaine lettuce gets very bitter and cannot be
  left over.

  Recipe by David Vano
 
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