Wednesday, April 27, 2011
My uncle and two cousins can make this salad without glancing at the recipe like I need to do every five seconds. Hopefully one day I'll be tossing everything into my big wooden bowl too, caution to the wind! (Speaking of wooden bowls, you need a huge one for this recipe or you will need the split the lettuce into two bowls.)
A Hacker Family Recipe
2-6 garlic cloves, pressed
(1-2 oz. anchovies)(not something I add)
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
Dash Tabasco sauce
1/4 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons red wine vinegar
1/4 cup good olive oil
3-4 large eggs (or egg beaters)
2 large heads of Romaine, washed, dried, and torn into small pieces
6-8 oz. freshly grated Parmesan
1 box/packaged seasoned croutons (try Whole Foods Butter & Garlic or Pepperidge Farm Seasoned)
Easy dressing method: In order listed, add dressing ingredients to a large bowl and whisk together until combined.
Authentic dressing method:
Use garlic press and squeeze garlic into large wooden bowl. Add anchovy oil, if using, and work with fork up, down, and around bowl until garlic is evenly distributed. Add lemon juice, Worcestershire sauce, Tabasco, mustard powder, pepper, and anchovies (if using anchovies). Pour red wine vinegar around the top of the bowl. Repeat with olive oil. Break eggs into bowl and mix thoroughly. Work the dressing around the sides of the bowl.
Add lettuce, cheese, and croutons to the bowl. Toss with dressing and serve immediately (the croutons get soggy quickly).
This recipe contains raw eggs, so make sure you use fresh high quality eggs. You can substitute eggs beaters if you wish or you can coddle the eggs by immersing them in boiling water for one minute.