Originally based upon the Caesar Salad recipe from the Joy of Cooking, my interpretation has veered over the years to this result. The fresh raw egg yolk in this salad provided my primary motivation for raising chickens.
Ingredients:
2-3 cloves garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon freshly ground pepper, coarse 1 teaspoon honey 2 teaspoons anchovy paste 1 cup croutons 1 head of lettuce, preferrably Romaine 1 egg yolk 1 tablespoon lemon juice 1/4 to 1/2 cup grated parmesan cheese
Preparation:
Crush garlic cloves with a press into a wooden salad bowl. Add 1 tablespoon of olive oil, splash of balsamic vinegar, honey, anchovy paste and fresh cracked pepper. Using a wooden spoon, mix ingredients until well integrated, coating the interior of the bowl with the back side of the spoon as you go. The coursely cracked pepper helps to macerate the garlic.
Let flavors in bowl steep for 30 minutes.
Next, add croutons and another 2 tablespoons of olive oil. Toss until croutons are well coated. Add washed and dried lettuce to the bowl, chopped or torn into large pices. Salad can rest at this point until you’re just about ready to serve.
At serving time, add egg yolk, lemon juice, parmesan, 1 tablespoon balsamic vinegar and 1 more tablespoon of olive oil. Toss well to incorporate the egg yolk. Serve immediately.