Hollywood Salad is a delicious take on a classic Caesar my mother tossed together in a rosewood salad bowl for special dinners. I am lucky enough to have two stained and much-used index cards with this recipe. One is in my mother’s hand-writing, the other is typed and either belonged to my grandmother, Gladys Murphy, or my fun-loving aunt, Phyllis Murphy.
3 Quarts mixed salad greens (this fills your large salad bowl about 1/2 full — if you fill the bowl with lettuce, increase other ingredients accordingly.)
1/4 Cup garlic-flavored oil* (olive or salad)
1/2 Cup unflavored oil (olive or salad)
1 Tablespoon Worcestershire
Salt and pepper
1/2 teaspoon dry mustard
1/2 Cup lemon juice — (or less—careful, not too much)
1/2 Cup Roquefort cheese, crumbled
1/4 Cup grated Parmesan cheese
1 Raw egg
2 Cups Croutons (sliced and cubed)
Cup up greens in salad bowl. Add ingredients in order, including raw egg, unbeaten. At the last moment, dip croutons in remaining garlic oil and toss the whole salad together, making sure to mix in the raw egg well.
Serve at once
*To make garlic-flavored oil, let 3 or 4 cloves of garlic (cut in half or quarters) stand in 1 cup of olive oil for 1 hour or more at room temperature. Only use 1/2 cup for salad, but keep the rest to dip croutons just a second before adding them to the salad.