Who knew the recipe for a Caesar salad included 12 fabulous women and one tall, dark and handsome man?

Well, this isn’t just any salad – this is Francine’s Caesar salad. Recently, 12 lithe & lucky ladies, all attendees at a LUX-YOGA retreat, were the students in an impromptu cooking class, c/o of Francine. The setting: A villa on the Cote D’azur. Sound like the plot of a movie? Read on.

While LuxYoga’s talented and celebrated chef Sam looked on, Francine, an accomplished culinarian in her own right - she’s been featured in the New York Times for her recipes - shared her love of cooking with the group. Below, enjoy Francine’s personal Caesar salad recipe, complete with chef’s commentary.

LuxMom’s Caesar Salad:

Warning:

Whether served table side or "bedside'' this salad is an aphrodisiac.

Start with fresh, crisp Romaine Lettuce. Wash, dry & crisp. Tear long leaves crosswise. You’ll need one head of lettuce to serve 6, and 2 heads to serve 12.

CROUTONS: Cubed leftover bread, any kind. Sautee cubed bread in garlic, olive oil, salt and pepper. Dry & freeze. Pull from freezer as needed and heat slightly oven or toaster oven. Use croutons for salads or as a side with a glass of wine. If you use a boxed version of croutons, might as well skip the Caesar altogether and just have spaghetti.

DRESSING: Olive oil - 2/3 cup Red wine vinegar - 1/4 cup Fork mashed anchovies, use I tin of flat anchovies. For those who think they do not like anchovies – I promise they will disappear. Garlic - 4 cloves, mashed thru a garlic press. 1 egg boiled for 1 or 2 minutes. Then, separate yolk & add to this mixture - lemon juice from 1/2 lemon, a good amount of fresh ground pepper and some salt.

Whisk all above together, it will appear creamy. Taste! (Dressing serves 12) be sure leaves are nicely covered with dressing – not soggy. TOSS with lettuce and add ¾ cup grated Parmesan cheese. TOSS and add ground pepper.

Bon app├ętit! ………………….