Caesar Salad - Tony Bernazard (Infielder)

RECIPE

1 clove garlic, halved

1/2 cup olive oil

1 tsp. salt

1/2 tsp. dry mustard

ground pepper

1 1/2 tsp. Worcestershire sauce

2 heads romaine, washed and chilled

coddled egg (see below)

1 lemon

garlic croutons

1/2 cup grated parmesan cheese

1 can (2 oz.) anchovy fillets, drained and rolled or cut up

Just before serving, rub large salad bowl with cut clove of garlic.  Add oil, salt, mustard, pepper and Worcestershire sauce; mix thoroughly.  Into bowl, tear romaine into bite-size pieces (about 12 cups); toss until leaves glisten.

Break egg onto romaine.  Squeeze on juice from lemon; toss until leaves are well coated.  Sprinkle croutons, cheese and anchovies over salad and toss.  8 servings.

Coddled egg: place cold egg in warm water.  Heat to boiling enough water to completely cover egg.  With a spoon, immerse egg in boiling water.  Remove pan from heat.  Cover and let stand 30 seconds.  Immediately immerse egg in cold water.

You've got to feel bad for Tony Bernazard. 

Acquired from the Montreal Expos after the 1980 season, Bernazard missed out on being part of the only Expos team to make the postseason (1981). 

He was the regular starter at 2B for the White Sox for two-and-a-half years.  Then, on June 15, 1983, Bernazard was traded to the cellar-dwelling, 102-game losing Seattle Mariners for Julio Cruz, in a straight-up trade of second basemen.  Cruz was considered a speedier upgrade (ouch).  Bernazard literally went from first to worst, while Cruz became a southside hero as part of the AL West Division winners.

(Cruz's mid-season acquisition is why he isn't included in this cookbook, despite being a famous member of the 1983 White Sox.)

According to his Wikipedia entry, Bernazard was famous for his habit of eating nothing but chicken during hitting streaks.  However, he offered up this recipe for a very rich Caesar Salad here.

Did I say rich?  Holy richness.  The recipe calls for pretty much every ingredient you could have in a Caesar Salad.  The spices, the sauces, the cheese, the anchovies, not to mention the egg that you crack on top.  Throw it all together and you end up with a crazy rich salad.

I'm not used to this kind of thing.  There was so much going on here that my mouth was burning from it all.  Sorry to say it, but this Caesar was too much. 

FINAL SCORE - This is the first recipe to which I have to give a thumbs down.  Sorry Tony, bad luck again.