Adventure FOOD: True Caesar Salad: Cookbook Submissions "Over the Years" - Workplace: The Swain School - 1989

I was the Preschool and Lower School Director at The Swain School from September, 1987 - June, 2008


Food / Cooking being a Passion of mine…..
For the School's 60th Anniversary, I volunteered my time to compiling an Anniversary Cookbook!

To this day…. People still comment to me about how they refer to it for some favorites!

The cookbook is out-of-print so….

I will be sharing some of the recipes on this blog that I / our family submitted and...
some of our favorites from our Swain friends!

Submitted by The Lipsky Family: "TRUE" CAESAR SALAD*

created by Caesar Cardini at Caesar's Hotel in Tijuana, Mexico in 1924

• 2 heads of romaine, washed, dried
• and refrigerated at least 8 hours
• 3/4 cup garlic flavored oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, freshly ground
• 1 large lemon, halved
• 6 - 8 drops Worcestershire sauce
• 2 coddled eggs
• 1/4 cup freshly grated Parmesan cheese
• 1 cup croutons
• wooden salad bowl

GARLIC FLAVORED OLIVE OIL

• put 4-5 cloves of garlic in mixture of 1 1/2 cup olive oil and 1/2 cup vegetable oil
• cover and let set 4 -5 days - remove garlic.

CODDLED EGGS

• bring water to a boil, add eggs.
• Remove pan from heat - after 1 minute remove eggs from water and set aside.

CROUTONS

• take 2 day old bread - remove crusts - cut into 25 squares.
• Place in roasting pan and dribble with 3/4 cup garlic flavored oil, flip to coat.
• Bake at 350 (degree oven) for 30 minutes, flipping cubes every 5 minutes.

SALAD

• Place romaine in salad bowl and toss with 1/2 cup oil (using a waving motion).
• Add salt and pepper, toss again.
• Add lemons, Worcestershire sauce, break eggs over salad, add remaining 1/4 cup oil and cheese and toss again.
• Add croutons last and toss lightly.

After gathering ingredients, make this in front of your guests at the table.
Arrange leaves on a dinner plate stem side out - this makes it easier to eat with fingers!!



*Submitted by The Lipsky Family to The Swain School - 60 Years of Traditions and Family Recipes in 1989