I'm looking for the Caesar Salad recipe found in the older ';Joy of Cooking'; cookbook. Anyone have the recipe?

It's a pretty basic and simple recipe. I like the dressing.I'm looking for the Caesar Salad recipe found in the older ';Joy of Cooking'; cookbook. Anyone have the recipe?
How do you define ';older?'; Mine is from 1973. Hold on, I'll copy it for you...





Leave 1 clove garlic, peeled and sliced in 1/2 cup olive oil (don't use any other oil) for 24 hours.





Saute 1 cup cubed French bread in 2 tablespoons of the garlic oil.





Break up into 2-inch lengths: 2 heads romaine





Wash and dry well. Place the romaine in a salad bowl. Sprinkle over it:


1 1/2 teaspoons salt


1/4 teaspoon dry mustard


A generous grating of black pepper.


Optional: 5 fillets of anchovy, cut up small or mashed to a paste; a few drops of Worcestershire sauce)





Add 3 tablespoons wine vinegar and the remaining 6 tablespoons garlic oil.





Cook one egg gently in simmering water for 1-1/12 minutes. drop the egg from the shell onto the ingredients in the bowl.





Squeeze the juice of one lemon over the egg.





Add the croutons and 2-3 tablespoons Parmesan cheese. Toss.I'm looking for the Caesar Salad recipe found in the older ';Joy of Cooking'; cookbook. Anyone have the recipe?
I don't know how old of an edition you're looking for but my ';Joy of Cooking'; was printed in 1975.





Yield: 4 Servings


1 Clove garlic; sliced


陆 cup Olive oil


1 cup French bread; cubed


2 bunch Romaine


1 陆 tsp Salt


录 tsp Dry mustard


Freshly ground black pepper (to taste)


5 Anchovies; mashed


3 drops Worcestershire sauce


3 TBSP Wine vinegar


1 Egg


1 Lemon; juiced


3 TBSP Parmesan cheese, grated





Steep garlic in 1/2 cup olive oil for 24 hours.


Saute French Bread cubes in 2 tablespoons of garlic oil from above.


Wash and dry Romaine and break into 2 inch lengths.


Place the romaine in a salad bowl and sprinkle over it the salt, dry mustard, generous grating of black pepper.


Add anchovy paste, and a few drops of Worcestershire Sauce. Add the wine vinegar and remaining 6 tablespoons of garlic oil. Drop the egg from the shell onto the ingredients in bowl. Squeeze lemon juice over salad and toss.


Add Parmesan cheese and serve.
Caesar salad





Makes 6 servings





For the croutons (all amounts vary according to taste):





Bread, cut into 1/2-inch cubes or 1/4-inch slices





Hot butter or olive oil





Minced garlic or grated onion, optional





Grated Parmesan cheese or minced herbs





For the salad:





2 garlic cloves, peeled





1/2 teaspoon salt





2 tablespoons fresh lemon juice





1 large egg or 1 tablespoon mayonnaise, optional





1 teaspoon Worcestershire sauce





3-4 anchovy fillets, mashed to a paste, optional





Salt to taste





Black pepper to taste





1/2 cup extra-virgin olive oil





2 heads romaine lettuce, torn into bite-sized pieces





1/4 cup grated Parmesan cheese
Joy of cooking has been around for many many years (since 1937) and there are several volumes. This recipe is from 1991.





Caesar Salad





2T butter


2 T extra virgin olive oil


2 cloves garlic, halved lenghtwise


salt %26amp; ground black pepper to taste


Heat in small pan until melted. Let stand for 10 min and discard garlic.


Toss 3 C of 1/2'; french or italian bread cubes.


Spread on a baking sheet bake 12 - 15 min u8ntil browned. shake pan at intervals.


In a small bowl mash together until paste is formed,


4 cloves garlic


1/2 tsp saltg


Whisk in;\2 tsp fresh lemon juice


1 tsp worcestershire sauce


salt %26amp; pepper to taste


2 - 4 anchovy fillets, rinsed (optional)


Add in a slow, steady stream, whisking constantly, 1/2C extra virgin olive oil


Toss croutons with dressing 2 small heads romaine2 large eggs boiled for 2 min or added raw


sprinkle w/parmesan