Salad Razzle Dazzle
The Makings of The Marx Bros. Café’s Famous Caesar
At The Marx Bros. Café in downtown Anchorage, there’s nothing simple about a Caesar salad.
For 42 years, the starter has been the sole ...
Ingredients
SERVINGS: 2 Serving(s)
- 3 cloves garlic
- 3 anchovy fillets
- 1 coddled egg (place egg in boiling water for 1 minute, then cool)
- ½ lemon
- ¼ cup olive oil
- ½ teaspoon balsamic vinegar
- 1 tablespoon Parmigiano-Reggiano, grated
- 1 large head romaine lettuce, washed, torn, and spun dry
- ½ cup croutons
Preparation
In the bottom of a large wooden bowl, drizzle a little olive oil and mash the garlic cloves with a fork. Add the anchovies and continue to mash together into a fine paste. Using the back of a wooden spoon, mash the garlic and anchovies onto the sides and the bottom of the bowl.
Break the egg into the bowl and juice the lemon. Mix thoroughly, then add the olive oil and vinegar and blend. Mix in the Parmesan, add lettuce, and toss the leaves so they are coated with dressing. Mix in the croutons. Serve on chilled plates and garnish each with a sprinkle of Parmesan and freshly cracked pepper.
Originally published in the Winter 2021 issue of Edible Alaska.
