“… I would gladly offer … my firstborn …”
My email request read as follows:
Dear Waterfront Restaurant, We love your Ceasar Salad and cannot envision life without it. I wonder if you would be so kind as to share your recipe with me? Please? I would be forever grateful. Now, even though I am a woman of a certain age, if by chance I happen to have a firstborn, I would gladly offer it to you if that would help seal the deal.
(This deal does not apply to my dogs though, so don’t even think about it.)
Sincerely yours, Brigette From Canada
Big Bear and I had been frequenting an old Maui restaurant called the Waterfront for years. It has since closed down, but in their glory days, our visits were simply because of their Caesar Salad. The waiters dressed in old-fashioned black bow ties, vests and crisp white shirts would make this romainy-garlicky- anchovy greatness table side for you in a huge wooden bowl. Made with the juice of a whole lemon, olive oil, egg yolk, freshly grated pepper + parmesan and smashed garlic. Garlic, garlic and more garlic…. or not so much if you’re not a fan. And did I mention anchovies? Who doesn’t love anchovies in their Caesar Salad? The trick for this to work well is to use non-metal utensils including the bowl. Big Bear loved this so much that he splurged on two huge wooden salad bowls for me to make this salad in! Yay me!
I’m honored to share this recipe with you. It’s a staple at our cabin. Just be sure that you and your loved ones have plenty of it together…. followed by a peppermint afterwards to sweeten your garlic breath.♥
- 2 Coddled Egg Yolks
- 1 Tin of anchovies - chopped
- 2 Garlic cloves - chopped and minced
- 1 Tablespoon Dijon Mustard
- 6 Tablespoons Freshly Grated Parmesan or Asiago
- ¾ Cup Olive Oil
- 4 Splashes of Worcestershire Sauce
- Juice of 1 Lemon
- 4 Hearts of Romaine Lettuce Washed and Torn
- Freshly Ground Black Pepper
- Croutons if desired
- Freshly Grated Parmesan or Asiago to finish
- ** To coddle an egg, bring a small pot of water to a boil. Remove from heat and carefully drop the egg/s into the pot. Cover and let sit for 90 seconds. Quickly cool under cold water and crack egg immediately for use.
- In a large wooden or glass bowl, place your egg yolks, chopped anchovies, minced garlic, Dijon Mustard, freshly grated Parmesan or Asiago, Worcestershire Sauce, lemon juice and about a teaspoon of freshly grated black pepper. Do not mix yet!
- With your rubber whisk in one hand ready to work, in your other hand start to slowly pour your olive oil into the bowl and start whisking all of the ingredients together until you have a smooth consistency.
- Add the Romaine lettuce and gently toss.
- Serve in large bowls topped with more grated cheese and enjoy.
Recipe courtesy of The Waterfront Restaurant, Maui