{"id":3812,"date":"2017-07-18T16:08:57","date_gmt":"2017-07-18T22:08:57","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3812"},"modified":"2025-01-25T19:59:27","modified_gmt":"2025-01-26T02:59:27","slug":"caesar-salad-by-jack","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/caesar-salad-by-jack.html","title":{"rendered":"Caesar Salad by Jack"},"content":{"rendered":"<p><em>Jack Clapp worked for Caesar Cardini at The \u00a0Caesar&#8217;s Palace in Tijuana, Mexico. He brought his version of the Caesar Salad (Jack&#8217;s Salad)\u00a0to\u00a0La Avenida Cafe\u00a0in Coronado. \u00a0Margie&#8217;s grandmother Austin learned how to make it from Jack. \u00a0It is a family favorite.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 garlic clove (or 1\/4 &#8211; 1\/2 tsp chopped garlic)<\/li>\n<li>1\/2 c olive oil<\/li>\n<li>2 large heads romaine<\/li>\n<li>freshly ground pepper<\/li>\n<li>2 eggs, cooked 1 minute (or raw)<\/li>\n<li>juice of 1 large lemon<\/li>\n<li>6 -8 anchovy fillets, chopped or 1\/2 inch anchovy paste<\/li>\n<li>1\/2 c grated Parmesan cheese<\/li>\n<li>1 c grated jack cheese<\/li>\n<li>2 c soft croutons &#8211; see below<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0<\/strong><\/p>\n<ol>\n<li>In a small bowl, mix oil and garlic.<\/li>\n<li>Let it sit to &#8220;mingle&#8221; for several hours in the refrigerator.<\/li>\n<li>Tear romaine into bite size pieces. \u00a0(You can do this ahead. Place in the refrigerator\u00a0wrapped in a damp towel.)<\/li>\n<li>To mix, place romaine in a large salad bowl.<\/li>\n<li>Toss lettuce with garlic\/oil.<\/li>\n<li>In same small bowl, mix eggs and anchovy.<\/li>\n<li>Toss with lettuce.<\/li>\n<li>Squeeze on lemon juice.<\/li>\n<li>Add cheeses and toss again.<\/li>\n<li>Add croutons and toss again.<\/li>\n<li>To be really authentic, serve on chilled plates.<\/li>\n<\/ol>\n<p><strong>To make croutons:<\/strong><\/p>\n<ul>\n<li>4 slices sourdough bread<\/li>\n<li>butter<\/li>\n<li>more Parmesan cheese<\/li>\n<\/ul>\n<ol>\n<li>Toast one side of the bread under the broiler.<\/li>\n<li>Turn over and spread with butter,.<\/li>\n<li>Sprinkle with Parmesan cheese.<\/li>\n<li>Return to broiler until cheese melts and bread is slightly toasted.<\/li>\n<li>Cut into 1\/2 inch cubes.<\/li>\n<\/ol>\n<p><strong>Serves: \u00a0<\/strong> 12<\/p>\n<p><strong>Source: \u00a0<\/strong> Jack Clapp, La Avenida Cafe via Marge Austin<\/p>\n<p><strong>Note: \u00a0<\/strong> We fid it simpler to mix the oil, garlic, anchovy and egg all together.<\/p>\n<p>Any bottled \/store bought Caesar dressing can be improved by adding lemon juice and anchovy paste.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jack Clapp worked for Caesar Cardini at The \u00a0Caesar&#8217;s Palace in Tijuana, Mexico. He brought his version of the Caesar Salad (Jack&#8217;s Salad)\u00a0to\u00a0La Avenida Cafe\u00a0in Coronado. \u00a0Margie&#8217;s grandmother Austin learned how to make it from Jack. \u00a0It is a family favorite. Ingredients: 1 garlic clove (or 1\/4 &#8211; 1\/2 tsp chopped garlic) 1\/2 c olive &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/caesar-salad-by-jack.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Caesar Salad by Jack&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[19],"tags":[92,44],"class_list":["post-3812","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings","tag-gk","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3812"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3812\/revisions"}],"predecessor-version":[{"id":10540,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3812\/revisions\/10540"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}