I love to cook, but even if you do not, a great Caesar Salad recipe will be an almost sure way to impress the local natives.
This was from a famous Montreal restaurant called Le Fado that was famous for their C-Salad and wine cellar. I often invaded both their kitchen and cellar. Sadly, they closed when the owner passed a few years ago.
Experiment and adjust to your personal tastes but this is a great starting point.
CAESAR SALAD FOR TWO
2 Medium Egg Yolks
1 Pinch of Black Pepper
2-3 Medium Cloves of Garlic (Crushed)
3/4 TSP of Hot Mustard
3-4 Fillets of Anchovy
8-10 Small capers
4-5 OZ of Olive oil
20 SMALL non-flavored croutons
A Dash of wine vinegar
FRESH Parmesan cheese(finely grated)
LARGE head of romaine lettuce
Wash & dry lettuce. When completely dry:break into bite size pieces-using only the darker ends of the lettuce.
In a large salad bowl add pepper, garlic, mustard, anchovy, and capers; with a fork crush into a single consistency. Now add egg yolks to mixture and whisk together. Adding oil at no more than
3/4 oz at one time, whisk until it thickens and turns whitish yellow in colour;
repeat until oil is finished.(real mayonnaise is made this way). Mix-in vinegar to taste-it is only there to add a slight tang.
Now throw in croutons and stir slightly letting them soak for a short period croutons should not be soggy.
Add lettuce, grate some Parmesan on top, then toss until lettuce is coated evenly with dressing
Serve on plates with Parmesan on the side.
If you have some fresh cherry tomatoes from your garden, they will add color as well as taste to your salad.