Shared by: David

Visibility: Public

Family Group: Simenson — Archive

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Original Recipe From: Handed down

Caesar Salad

A handwritten family Caesar salad recipe with a bold garlic-and-anchovy dressing, crisp romaine, croutons, and parmesan.

Imported from original recipe photo

Prep Time
15 min
Total Time
15 min
Servings / Yield
4

Course: Salad

Cuisine / Heritage: American

Ingredients

  • 1 small clove of garlic
  • 2 small pieces of anchovy
  • 3 serving spoons of pure vegetable oil
  • a touch of prepared mustard
  • 20 drops of Worcestershire sauce
  • juice of 1/2 lemon
  • 1 whole egg raw
  • dry torn romaine lettuce
  • croutons
  • 4 or 5 spoons of parmesan cheese

Instructions

  1. Put garlic in salad bowl and chop with 2 forks.
  2. Add 2 small pieces of anchovy and chop with garlic.
  3. Add 3 serving spoons of pure vegetable oil, a touch of prepared mustard, 20 drops of Worcestershire sauce, and juice of 1/2 lemon. Stir.
  4. Add egg and mix the sauce together.
  5. Add dry torn romaine lettuce, croutons, and 4 or 5 spoons of parmesan cheese.
  6. Toss together.
  7. Serve immediately.

Notes

For the full experience, we think this is best with fresh homemade croutons.

Recipe Story

This Caesar Salad recipe comes from a handwritten family recipe card and has been kept as part of the family recipe archive. The card itself is part of what makes the recipe worth preserving — the measurements, wording, and cooking style reflect how recipes were often passed along informally rather than written like modern cookbook instructions.
Framily Cookbook gives us a place to preserve both the recipe and the original card, so the history stays connected to the food.

Source

Original Recipe From: Handed down

recipe card

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