Name: Julia Child's Caesar Salad
Yield: Makes 2 to 3 servings
Ingredients: 18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound); 1 cup plain toasted croutons; 1 large clove garlic, peeled; 1/4 cup or more excellent olive oil; Salt; 1 large egg; Freshly ground black pepper; 1 whole lemon, halved and seeded; Worcestershire sauce; 2 tablespoons freshly grated parmesan cheese, imported Parmigiano-Reggiano only; A large mixing bowl; a small frying pan

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Photo by Romulo Yanes

When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home — just provide your guests with plenty of big paper napkins. And plan to be extravagant.

Recipe notes

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