Best Caesar Salad!

Connecticut Magazine's "Best Of Connecticut" 2010 issue has just hit the news stands and we at Carbone's Ristorante in Hartford have been awarded "Best Caesar Salad"! Of course this is not news to us - people have been enjoying our Caesar salad for generations - still prepared and served table-side at Carbone's!

Insalata Caesare
(Caesar Salad)
Named for the Roman emperor and a staple in virtually every Italian-American restaurant, Caesar salad was in fact invented in Tijuana, Mexico, in the 1920's. Classic versions call for whole leaves of lettuce, and proper dining etiquette says the leaves may be picked up in one's fingers. Carbone's version is the more familiar version, with bite-size shreds of Romaine...to be eaten with a fork.

2 heads romaine lettuce
1/2 cup olive oil
4 anchovy fillets, finely chopped
2 cloves garlic, chopped
3 tablespoons vinegar
Dash of Worcestershire sauce
Juice of 1/2 lemon
2 to 3 drops of Tabasco sauce
1 1/2 teaspoons Dijon mustard
2 egg yokes, beaten
1/2 cup grated Romano cheese
1 cup croutons
Salt and Pepper

Thoroughly wash the romaine lettuce. Tear it into pieces and chill. Blend the anchovies and garlic in oil. In another bowl combine the vinegar, Worcestershire sauce, Tabasco, lemon, mustard and egg yokes. Add the anchovies and garlic. Toll the dressing with the romaine lettuce. Sprinkle cheese and croutons on top. Season with salt and pepper to taste. Makes 6 servings.
Enjoy!

Vinnie makes his Caesar Salad for NBC30!

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Connecticut Magazine's "Best Of" List,
CLICK HERE!