This recipe was allegedly found in an old newspaper. It purports to be from Earls Restaurant back in the day of the giant papier-mâché parrots and green and white umbrellas and Mocha Kahlúa Pie. True or not, it certainly tastes like the real thing.
1 tablespoon chopped garlic, about 4 cloves
25 g. anchovy fillets, about 4 fillets
1 teaspoon Worcestershire sauce
1 dash tabasco sauce
1/2 cup olive oil
1/2 cup vegetable oil
2 tablespoon lemon juice
2 tablespoons Dijon mustard, either plain or grainy
Freshly ground black pepper
1/4 teaspoon salt
YIELD: 1 1/4 cups
COURSE: Salads and Dressings
Blend garlic, anchovies, egg, mustard, Worcestershire, tabasco, lemon juice, salt, and pepper in the blender. Then, with the motor still running, slowly add the olive and vegetable oils. The oils will form an emulsion with the other ingredients to produce a nice thick dressing.
For a Caesar salad, Serve with Romaine lettuce, finely grated parmesan cheese and croutons.