Caesar Salad

I like to toss my Caesar salad with freshly grated Parmesan cheese and shave extra on top once it is dressed.

Caesar Salad

I have my Caesar Salad down.  It has the perfect amount of bite, salt and creaminess.  Add dressing and cheese as you need it.  I like mine quite dressed with lots of Parmesan but you might like yours lighter.  Dress it lightly then taste and add more to your liking.  Many cooks are nervous about the fishiness of anchovies and if you are concerned, soak your filets in milk for 30 minutes to remove some of the salt and fishy flavor.

Serves 8 to 12

 Dressing

1 small garlic clove or ½ large
3 canned anchovy filet
2 teaspoons Dijon mustard
4 or 5 shakes of Worchester sauce
¼ cup grated  good quality Parmesan cheese, not pre-shredded
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste
1 coddled egg (egg boiled for one minute)
3 tablespoons fresh lemon juice
2 tablespoons good quality red wine vinegar
½ cup mild oil like a peanut, safflower or almond
¼ cup olive oil

 Croutons

6 slices heartysliced white bread, like potato
¼ cup olive oil
2 garlic cloves, smashed
¼ cup butter
salt
½ cup Parmesan cheese

 Salad

2 large heads romaine, cut in bite size pieces, washed and dried well
1 cup Parmesan cheese
Dressing
Croutons
Extra Parmesan as needed

Place garlic, anchovies, mustard, Worchester sauce, Parmesan cheese, salt and pepper in the bowl of a food process and mix until pureed.  Scrape the ingredient down into the base of the bowl, add the coddled egg and process until completely pureed.  Add lemon juice and red wine vinegar; continue to process.  Combine the oils and slowly add to the food processor to create a thick, emulsified dressing. Pouring in the oil slowly will help the egg to emulsify with the oil.  Adjust the salt and pepper if needed.

Cut bread into ½ inch cubes.  Heat olive oil in a small saucepan and add garlic; cook until golden, about 2 minutes.  Add butter and melt.  Pour over bread cubes and toss. Salt the bread cubes and retoss.  Bake in a 350 degree oven until brown and crunchy, about 10 to 15 minutes, checking and tossing frequently.

Place well dried lettuce leaves in a large bowl.  Add croutons and cheese.  Add about half of the dressing and toss well.  Add additional dressing to your taste.  I like to shave a bit of parmesan on the top.

No comments yet.

Leave a Reply