Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 clove garlic, peeled and mashed
3/4 cp olive oil
2 cps croutons
1 small head lettuce
1 large bunch water cress
1 small head romaine
1 tsp salt
quick grind black pepper
juice 1 lemon
6 fillets anchovies cut in small bits
1 - Combine garlic and oil.
2 - Let stand several hours or overnight.
3 - Toast croutons or saute until well browned in a little garlic oil; drain on thick paper towels.
4 - Break washed, drained and chilled lettuce into salad bowl.
5 - Add as much water cress as you like.
6 - Break romaine into same bowl.
7 - Combine garlic oil, salt, and pepper.
8 - Scatter over greens.
9 - Turn with spoon and fork until all greens are lightly coated.
10 - Cook egg in simmering water 1 minute.
11 - Break on top of salad.
12 - Squeeze lemon juice over egg.
13 - Mix into salad, lifting leaves and turning until all are coated.
14 - Add anchovy as you mix.
15 - Serve at once.
Makes 6 or more servings.
There are several California versions of this salad. A simple recipe
uses a good French dressing and Worcestershire, adds croutons, and
omits anchovies, but tops the finished salad with grated Parmesan
vheese. Some add both anchovies and cheese. Some versions include
chopped vegetables, such as cucumbers and celery. A New York Caesar
salad which I have enjoyed adds 1 cp cottage cheese with the egg and
lemon juice, combining all with bowlful of greens.
This is, of course, virtually a meal in itself. Best for lunch or supper
alone in its glory.