Hail Caesar!

My friend Matthias Schneider from Düsseldorf and I had occasion to exchange e-mails recently, as I’m looking to contact one of his former young charges who once was doing some interesting things with arthroscopy. When Matthias and a colleague visited Ann Arbor in the 90s, Kathy and I fed them dinner which featured the Caesar salad we’d learned to make from Kate, the waitress at the now defunct Lord Fox who used to make it for us at table side whenever we went there, which was often. Thanks to Mattthias’ urging (I’d been promising him the recipe for decades) the recipe is now on a Word file, not just the flimsy piece of pink paper Kate wrote it it on, which is in danger of disintegrating or being rendered unintelligible by one more spill. So now I get to share it with you. You’ll like it. It’s worth the fuss. Careful with the vinegar.

(thanks to Kate at the late lamented Lord Fox)

Caesar Salad

Start with a nice big wooden salad bowl

1 clove garlic

2 filets anchovies

1 tsp. Dijon mustard

dash or 2 Worcestershire sauce

2 drops Tabasco

½ to full way round bowl of wine vinegar (1/2 Tbsp)

twice around bowl olive oil (1/4 C)

coddled egg yolk

squeeze fresh lemon (half) (1 T)

8 leaves Romaine lettuce

¼ C (or more) parmesan cheese

croutons

fresh ground pepper

Procedure

mince garlic and rub into bowl

add anchovies and mash into a paste

add mustard, Worcestershire sauce, Tabasco, vinegar

mix together

add egg yolk and mix again

add lemon juice and olive oil

mix till smooth

tear Romaine into bowl

toss gently

add parmesan and croutons

toss again

grind pepper

dig in!

I’ve since put this on to a nice 3X5