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The Classic Caesar Salad

by Ruth Reichl
side
Yield: 4 servings
Source: https://ruthreichl.substack.com/p/the-night-billy-gregory-and-willie?utm_campaign=email-half-post&r=23bws&utm_source=substack&utm_medium=email

Ingredients

produce
  • 1 clovegarlic
  • 2 tablespoonslemon juice(freshly squeezed)
  • 1 headromaine lettuce
protein
  • 2 mediumorganic eggs(organic)
dairy
  • 1/2 cupParmesan cheese(freshly grated)
pantry staple
  • 6 tablespoonsolive oil
  • pepper
  • Worcestershire sauce
  • salt

Instructions

  1. Wash and dry the inside leaves of one large (or 2 small) heads of romaine lettuce. Chill in the freezer for 15 minutes.
  2. Rub the inside of a salad bowl with the clove of garlic. Discard it.
  3. Pour the olive oil into the bottom of the bowl. Whisk in the lemon juice. Add a healthy dash of Worcestershire sauce and whisk again.
  4. Put the lettuce in the bowl, crack the eggs over them and toss very gently and thoroughly, rolling the leaves around with your hands until each is coated with both the egg and the lemon mixture.
  5. Sprinkle Parmesan on top, add salt and freshly ground pepper and taste for seasoning.
  6. Add warm croutons, toss again and serve at once to 4 people.

My notes

Eat the salad with your fingers. That was how it was originally served — and it makes it taste remarkably better.