Ceasar Salad

The Caesar Salad Of all classical dishes it would be hard to find one that has so much debate about its history and the true recipe The most recognized version of it history is Mexican restaurateur Caesar Cardini running low on food supplies, on a busy night, And putting together a dish on what food he had left. Also called aviator salad In recognition of Caesar Cardinis brother, Alex, who was in the air force.

The true recipe is up for much debate as well, but with many ingredients like bacon, fresh herbs, and a range of lettuce types being added in different versions Caesar Salad.

1/2 to 3/4 cup croutons
1 coddled egg
1 to 2 tsp finely chopped garlic
1 anchovy fillet
Pinch of salt
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
1 head Romaine lettuce, hearts and tender leaves only
Coarsely ground black pepper

To make croutons:Preheat oven to 180oc Trim the crust from day-old peasant-style bread (Italian or French bread) and dice into 3/4-inch cubes. Toss with enough olive oil to coat, but not drench. Sprinkle lightly with salt and spread out on a rimmed baking sheet. Bake approximately 10 to 15 minutes or until just golden brown. Halfway through the baking time, give the pan a shake to make sure the croutons toast evenly. Remove from oven and completely cool croutons. Store in an airtight container.

To coddle egg: Coddling causes the yolk to become slightly thickened and warm. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled). Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.

To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to “cook” the eggs). Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese.

To assemble salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin-dry the remaining leaves. Tear into bite-size pieces and set aside. In a large wooden salad bowl, add 1/3 of the dressing and toss with the croutons until well coated. Add the Romaine lettuce pieces and the remaining dressing; toss until coated To serve: Divide the salad between two chilled plates and sprinkle each salad with the remaining 2 tablespoons Parmesan cheese and coarsely ground pepper. Serve immediately. Makes 2 to 4 servings

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