I'm looking for the Caesar Salad recipe found in the older "Joy of Cooking" cookbook. Anyone have the recipe?

Question

It's a pretty basic and simple recipe. I like the dressing.

tonalc1 That's just what I was looking for, thanks. You get 10 points when the 4 hour limit is up.

Note to Ricnnl: What's with the thumbs down? TONALC1 had a great recipe

Answer 1

How do you define "older?" Mine is from 1973. Hold on, I'll copy it for you...

Leave 1 clove garlic, peeled and sliced in 1/2 cup olive oil (don't use any other oil) for 24 hours.

Saute 1 cup cubed French bread in 2 tablespoons of the garlic oil.

Break up into 2-inch lengths: 2 heads romaine

Wash and dry well. Place the romaine in a salad bowl. Sprinkle over it:
1 1/2 teaspoons salt
1/4 teaspoon dry mustard
A generous grating of black pepper.
Optional: 5 fillets of anchovy, cut up small or mashed to a paste; a few drops of Worcestershire sauce)

Add 3 tablespoons wine vinegar and the remaining 6 tablespoons garlic oil.

Cook one egg gently in simmering water for 1-1/12 minutes. drop the egg from the shell onto the ingredients in the bowl.

Squeeze the juice of one lemon over the egg.

Add the croutons and 2-3 tablespoons Parmesan cheese. Toss.

Answer 2

1

Answer 3

I don't know how old of an edition you're looking for but my "Joy of Cooking" was printed in 1975.

Yield: 4 Servings
1 Clove garlic; sliced
½ cup Olive oil
1 cup French bread; cubed
2 bunch Romaine
1 ½ tsp Salt
¼ tsp Dry mustard
Freshly ground black pepper (to taste)
5 Anchovies; mashed
3 drops Worcestershire sauce
3 TBSP Wine vinegar
1 Egg
1 Lemon; juiced
3 TBSP Parmesan cheese, grated

Steep garlic in 1/2 cup olive oil for 24 hours.
Saute French Bread cubes in 2 tablespoons of garlic oil from above.
Wash and dry Romaine and break into 2 inch lengths.
Place the romaine in a salad bowl and sprinkle over it the salt, dry mustard, generous grating of black pepper.
Add anchovy paste, and a few drops of Worcestershire Sauce. Add the wine vinegar and remaining 6 tablespoons of garlic oil. Drop the egg from the shell onto the ingredients in bowl. Squeeze lemon juice over salad and toss.
Add Parmesan cheese and serve.

Answer 4

Caesar salad

Makes 6 servings

For the croutons (all amounts vary according to taste):

Bread, cut into 1/2-inch cubes or 1/4-inch slices

Hot butter or olive oil

Minced garlic or grated onion, optional

Grated Parmesan cheese or minced herbs

For the salad:

2 garlic cloves, peeled

1/2 teaspoon salt

2 tablespoons fresh lemon juice

1 large egg or 1 tablespoon mayonnaise, optional

1 teaspoon Worcestershire sauce

3-4 anchovy fillets, mashed to a paste, optional

Salt to taste

Black pepper to taste

1/2 cup extra-virgin olive oil

2 heads romaine lettuce, torn into bite-sized pieces

1/4 cup grated Parmesan cheese

Answer 5

Joy of cooking has been around for many many years (since 1937) and there are several volumes. This recipe is from 1991.

Caesar Salad

2T butter
2 T extra virgin olive oil
2 cloves garlic, halved lenghtwise
salt & ground black pepper to taste
Heat in small pan until melted. Let stand for 10 min and discard garlic.
Toss 3 C of 1/2" french or italian bread cubes.
Spread on a baking sheet bake 12 - 15 min u8ntil browned. shake pan at intervals.
In a small bowl mash together until paste is formed,
4 cloves garlic
1/2 tsp saltg
Whisk in;\2 tsp fresh lemon juice
1 tsp worcestershire sauce
salt & pepper to taste
2 - 4 anchovy fillets, rinsed (optional)
Add in a slow, steady stream, whisking constantly, 1/2C extra virgin olive oil
Toss croutons with dressing 2 small heads romaine2 large eggs boiled for 2 min or added raw
sprinkle w/parmesan

Answer 6

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Ratatouille, Provencale, p.304 Peel, slice and salt to get rid of excess moisture, 2 1/2 cups diced eggplant Put in a deep skillet: 1/3 cup olive oil Saute until golden: 3/4 cup thinly sliced onions 2 cloves garlic Add: 1/2 cup whole pitted black olives 4 julienned green peppers, seeds and membrane removed 3 cups zucchini in 1/2 -inch slices 2 cups skinned, seeded, quartered tomatoes Add the drained eggplant. Sprinkle the mixture with: Olive oil Add: (1/2 teaspoon oregano or 2 teaspoons chopped fresh basil) Simmer covered over very low heat about 45 minutes. > Uncover and continue to heat 15 minutes longer to reduce the amount of liquid. Add: Salt and a grating of fresh pepper Serve hot or cold with: Cultured sour cream

Answer 7

TRULY TROPICAL DELIGHT !! a salad that is --- Exotic. Healthy, Yummy and Cooling....Amounts can be determined by you. Here are a couple of ways : *** RIpe mangoes --- get KENT or ATAULFO/ MANILLA *** Fresh Pineapple --- get Hawaiian or Carribean *** Papaya --- get the Hawaiian variety, SUNRISE is pink/red inside and really sweet *** Some mint leaves for garnish VERSION 1 Peel the fruit and cut into chunks or dice. Pineapple requires some skill in peeling and dicing with a sharp knife. NO ADDED sweetener is necessary -- you can mush up one large ripe mango into pulp to get that extra flavor -- just fold in a tub (or two, depending on if you are making a large batch) of good plain yogurt -- an Organic brand -- or other good brands like Mountain High, Alta Dena (these are hormone-free and gelatin free yogurts). Your salad is ready. Serve lightly chilled. VERSION 2 The same fruits can be cut and mixed in a bowl. Squeeze 2-3 large lemons, add a TBS or TWO of CHAAT masala, a couple of pinches cayenne, a pinch of Black Salt -- garnish with chopped fresh mint leaves. Serve lightly chilled. This version with the touch of salt and spices brings out the sweetness and flavors more intensely -- also, Chaat Masala spices combined with the fruit make it a FEEL GOOD kinda dish -- very stomach friendly, easily assimilated, internally cleansing and balancing dish that is soothing to have on a hot summer afternoon.

Answer 8

Joy Of Cooking 1975