My mom has a way about her.  She gets stopped by police but never gets a ticket.  She can make friends with people who simply don’t like other people—except her.  And she can talk just about anybody into spilling their well-kept secrets.

About 40 years ago, she and my dad were sharing an elegant meal at South Seas Plantation on Captiva Island and she just had to get the recipe for the Caesar salad.  It was the “perfect” Caesar—not heavy or overwhelming—the way some Caesars are.  It was just right.

So into the kitchen she went (after at least one or two cocktails) and asked to speak to the Chef.  Of course he didn’t want to give her his treasured recipe, but, like other people mom encounters, he just caved.

Mama has made this incredibly delicious salad for years.  For all of us lucky folks who have enjoyed it while sitting around her table, we can attest that it’s the best Caesar salad in the world.  If you make it and don’t agree, we definitely want to hear from you! 

MAMA’S CAESAR SALAD

Dressing:

4-6 anchovy filets, mashed

6 tablespoons olive oil

3 tablespoons tarragon vinegar

1 clove garlic, pressed

Whisk together all of the above in a mixing bowl and set aside.

Salad:

6 cups romaine lettuce, chopped

½ cup slightly crushed croutons (mom uses Pepperidge Farms)

2 slices of bacon, fried and crumbled

½ cup grated parmesan cheese

Toss above ingredients together.  Pour on dressing, toss again and serve immediately.

Don’t wait to make this wonderful salad!  You can serve it as a main dish (with some grilled shrimp on top) or as a side.  And may you all have as many wonderful memories from sharing it with others as we have.