Salad — Caesar Salad á La Verriena

In the 1970's we traveled with Steve's parents to Monterrey, Mexico, where we dined at La Verriena Restaurant. The chef was Cordon Bleu trained, and I boldly asked her for the recipe for the delicious Caesar Salad. Here it is.


  • 1 Tb Dijon Mustard
  • 1 Tb Worcestershire Sauce
  • 4 mashed Anchovies and juice
  • 2 tsp fresh Lime Juice
  • 1/4 tsp freshly ground Black Pepper
  • 1 Tb Olive Oil
  • 1 medium minced Garlic
  • 1 egg
  • Cos (Romaine) lettuce, washed, dried and chilled
  • 1/3 cup grated Parmesan Cheese
  • Croutons


  1. Mix the first seven ingredients together with a wire whisk.

  2. Coddle one Egg by breaking the egg into a microwave-proof container with a lid, and cooking for 30 seconds on High in a microwave. Mix with a fork and allow to cool.

  3. Wash and dry chilled Romaine (Cos) lettuce and break it into large pieces. Place the lettuce into a large salad bowl.

  4. When your guests are sitting at the table:

  5. Add the coddled Egg to the lettuce and toss well to coat the leaves.
  6. Add the first mixture of ingredients to the lettuce and toss.
  7. Sprinkle the salad with freshly grated Parmesan Cheese and croutons.

Serve immediately.



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