Jack Clapp worked for Caesar Cardini at The  Caesar’s Palace in Tijuana, Mexico. He brought his version of the Caesar Salad (Jack’s Salad) to La Avenida Cafe in Coronado.  Margie’s grandmother Austin learned how to make it from Jack.  It is a family favorite.

Ingredients:

• 1 garlic clove (or 1/4 – 1/2 tsp chopped garlic)
• 1/2 c olive oil
• 2 large heads romaine
• freshly ground pepper
• 2 eggs, cooked 1 minute (or raw)
• juice of 1 large lemon
• 6 -8 anchovy fillets, chopped or 1/2 inch anchovy paste
• 1/2 c grated Parmesan cheese
• 1 c grated jack cheese
• 2 c soft croutons – see below

Directions: 

1. In a small bowl, mix oil and garlic.
2. Let it sit to “mingle” for several hours in thee refrigerator.
3. Tear romaine into bite size pieces.  (You can do this ahead. Place in the refrigerator wrapped in a damp towel.)
4. To mix, place romaine in a large salad bowl.
5. Toss lettuce with garlic/oil.
6. In same small bowl, mix eggs and anchovy.
7. Toss with lettuce.
8. Squeeze on lemon juice.
9. Add cheeses and toss again.
10. Add croutons and toss again.
11. To be really authentic, serve on chilled plates.

To make croutons:

• 4 slices sourdough bread
• butter
• more Parmesan cheese

1. Toast one side of the bread under the broiler.
2. Turn over and spread with butter,.
3. Sprinkle with Parmesan cheese.
4. Return to broiler until cheese melts and bread is slightly toasted.
5. Cut into 1/2 inch cubes.

Serves:   12

Source:   Jack Clapp, La Avenida Cafe via Marge Austin

Note:   Any bottled /store bought Caesar dressing can be improved by adding lemon juice and anchovy paste.