David Vanos Caesar Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
: see dir page
I have made my own caeser salad for over 20 years. I learned it from a
friend and I have made a few changes that have improved it. I order
caesar salad when I see it on the menu and to be honest, mine is the
best. Start with a medium head of romaine lettuce. Holding head
firmly, cut 1/2" off botton and then cut entire head in 1" slices.
Put in cold water. Let sit while preparing dressing.In a very large
wooden bowl add the following: 3" strip of anchovie paste; 1 coddled
egg (a must); the juice of 1/2 lemon; 4 T balsamic vineger; 5 T olive
oil (I do not use extra virgin because it does not have the taste;
the less expensive, more pressed olive oil is my choice); 1-2 cloves
or garlic pressed; 1/2 t seasoned salt; 1 T Lea and Perrin; Tobasco
to taste, 4-5 drops; 2-3 T parmasean cheese fresh grated (never out
of a box); your favorite croutons. Start with the garlic and anchovy
paste. Mix in bowl with all liquids; add remaining ingredients; put
in croutons to let sit in liquid for a few seconds. Thoroughly dry
lettuce (use spinner if you have one) and put in bowl. Toss until all
lettuce is coated. Add fresh groung pepper (I like a lot) and a few
more croutons. Serve immediately. Offer more pepper. Please note that
you cannot make this ahead; it will be no good in 1-2 hours. Also, if
you do not eat all salad throw out remaining. Romane lettuce gets
very bitter and cannot be left over.
David Vano
Recipe By :
Title: DAVID WADES DIABLO SAUCE
Categories: Sauces
Yield: 4 Servings
16 oz Bland ketchup, Del Monte
1/2 c White corn syrup
1/4 c Red wine vinegar
1 tb To 2 tb A1 steak sauce
5 To 10 drops Tabasco Sauce
1 tb To 2 tb Liquid Smoke
1/4 ts To 1/2 ts Garlic Powder
1/4 ts To 1/2 ts Dry Mustard
Black pepper to taste
Worcestershire powder
To taste
Blend the ketchup, corn syrup, vinegar, A1 sauce and tabasco over a
medium heat. Stir until blended well.
Add remaining ingredients. Bring temperature up until simmering,
lower heat and cook for 5 to 10 minutes.
Note: David used approx. 1 ts of the Worcestershire Powder and 1 tb
black pepper. He did not measure any of the ingredients, but
approximated all.
May be used over sausage which has had the fat rendered out by
steaming or boiling.
From David Wades cooking show, 6/9/93.
Enjoy! - Jeff Duke
Source from luhu.jp
I have made my own caeser salad for over 20 years. I learned it from a
friend and I have made a few changes that have improved it. I order
caesar salad when I see it on the menu and to be honest, mine is the
best. Start with a medium head of romaine lettuce. Holding head
firmly, cut 1/2" off botton and then cut entire head in 1" slices.
Put in cold water. Let sit while preparing dressing.In a very large
wooden bowl add the following: 3" strip of anchovie paste; 1 coddled
egg (a must); the juice of 1/2 lemon; 4 T balsamic vineger; 5 T olive
oil (I do not use extra virgin because it does not have the taste;
the less expensive, more pressed olive oil is my choice); 1-2 cloves
or garlic pressed; 1/2 t seasoned salt; 1 T Lea and Perrin; Tobasco
to taste, 4-5 drops; 2-3 T parmasean cheese fresh grated (never out
of a box); your favorite croutons. Start with the garlic and anchovy
paste. Mix in bowl with all liquids; add remaining ingredients; put
in croutons to let sit in liquid for a few seconds. Thoroughly dry
lettuce (use spinner if you have one) and put in bowl. Toss until all
lettuce is coated. Add fresh groung pepper (I like a lot) and a few
more croutons. Serve immediately. Offer more pepper. Please note that
you cannot make this ahead; it will be no good in 1-2 hours. Also, if
you do not eat all salad throw out remaining. Romane lettuce gets
very bitter and cannot be left over.
David Vano
Recipe By :
Title: DAVID WADES DIABLO SAUCE
Categories: Sauces
Yield: 4 Servings
16 oz Bland ketchup, Del Monte
1/2 c White corn syrup
1/4 c Red wine vinegar
1 tb To 2 tb A1 steak sauce
5 To 10 drops Tabasco Sauce
1 tb To 2 tb Liquid Smoke
1/4 ts To 1/2 ts Garlic Powder
1/4 ts To 1/2 ts Dry Mustard
Black pepper to taste
Worcestershire powder
To taste
Blend the ketchup, corn syrup, vinegar, A1 sauce and tabasco over a
medium heat. Stir until blended well.
Add remaining ingredients. Bring temperature up until simmering,
lower heat and cook for 5 to 10 minutes.
Note: David used approx. 1 ts of the Worcestershire Powder and 1 tb
black pepper. He did not measure any of the ingredients, but
approximated all.
May be used over sausage which has had the fat rendered out by
steaming or boiling.
From David Wades cooking show, 6/9/93.
Enjoy! - Jeff Duke
Source from luhu.jp
Tags
Salads