Vampire's Bane Caesar Salad

The very first time I attempted to make a Caesar salad I followed a recipe from a book which called for one clove of garlic. (This was when I was still a child and had not yet developed my basic rules for cooking with garlic.) The recipe said to peel the clove of garlic, fry it in olive oil, cut it in half, take the two halves and rub them around the inside of a wooden salad bowl, then discard the clove!

Rest assured: This is NOT that Caesar salad!



Ingredients:

• 1 egg
  
• 20 grams anchovy paste*
  
• 1 garlic
  
• 3/4 cup freshly grated Parmigiano Reggiano
  
• freshly squeezed juice of one lemon
  
• extra virgin olive oil
  
• romaine lettuce
  
• bacon
  
• red onion
  
• mushrooms
  
• extra secret ingredient**
  
• seasoned croutons
  
• freshly grated Parmesan, Asiago and Romano cheese
  
• freshly ground black pepper

Notes:

* Trust me on this: Don't skip the anchovy! I know there are a lot of people out there who are squeamish about anchovies but, if you like Caesar salad, whether you know it or not, you like anchovy!

The addition of chopped pieces of anchovy on top of the salad reportedly was not included in Caesar Cardini's original recipe, but every Caesar salad worth its salt (including the original) does include anchovy in the sauce! Check the ingredients list on your favourite brand of bottled Caesar salad dressing. Ten to one it includes anchovy paste and/or Worcestershire sauce (which itself includes anchovies).

** flat fillets of anchovies, packed in extra virgin olive oil. In deference to my squeamish friends, I reserve these in the kitchen and serve them only to the appreciative who pass their plates into the kitchen to be finished off in true Polyphagous Dragon style.

Directions:

Cook bacon until crisp.
Squeeze between paper towel to absorb excess fat.
Set aside to cool.

Wash and dry lettuce.
Tear into bite sized pieces.
Chill.

Beat egg.
Beat in anchovy paste.
Peel garlic & remove hard bases from cloves.
Crush or finely grate garlic & beat into egg/anchovy mixture.
Mix in 3/4 cup Parmesan & lemon juice.
Stir in olive oil until desired thickness is reached.
Chill dressing in covered container.

Crumble cooled bacon.
Slice onion thinly.
Chop mushrooms into bite sized pieces.

Shake dressing vigorously, adding additional oil if necessary.
Toss lettuce, mushrooms, onion and bacon bits with dressing.
Top with croutons, freshly grated cheeses, pepper and extra secret ingredient as desired.