Shelley Winters' Caesar Salad
Updated: May 9, 2022
Courtesy of Supper with the Stars, with your host Vincent Price. By Peter Fuller and Jenny Hammerton, 2021
Shelley's recipe looks like a winner to me (and it also gets rave reviews from the folks who tested it in Peter and Jenny's book). Hail Caesar!
SHELLEY WINTERS' CAESAR SALAD
1 clove garlic (peeled and sliced)
½ cup olive oil
1 cup cubed French bread (or ready-made croutons)
1½ teaspoons salt
¼ teaspoon dry or hot mustard
Freshly ground black pepper
5 anchovy fillets
Few drops Worcestershire sauce
3 tablespoons wine vinegar
1 raw egg *
Juice of 1 lemon
2 heads romaine lettuce
2 to 3 tablespoons Parmesan (grated)
Soak the garlic in the olive oil for 24 hours.
Sauté the bread or croutons in 2 tablespoons of the garlic oil.
Place the salt, mustard, pepper, anchovies, Worcestershire sauce, wine vinegar and remaining olive oil into a large salad bowl. Blend with a fork.
Now add the egg and lemon juice and mix well.
Break the lettuce into a bowl. Toss well with the dressing.
Add the Parmesan and croutons before serving. Toss all well.
* If you have health concerns about eating raw egg, you
can coddle your egg. In an earlier incarnation of her Caesar
salad recipe. Shelly specified a half-minute-boiled egg.
Here is my favorite performance of Shelley's. "I don't call this an apartment!"