Caesar Salad

CLASSIC CAESAR SALAD

INGREDIENTS:

2 to 3 heads Romaine lettuce (hearts and tender leaves only)
1 loaf French baguette bread (for homemade croutons)
1 coddled egg
4 teaspoons finely chopped garlic (reserve 2 teaspoons for dressing)
2 anchovy fillet, mashed or 2-ounce can anchovies in oil, (drained)
1/2 teaspoon Kosher salt (to taste)
1/4 teaspoon freshly ground black peppercorns (Tellicherry)
2 tablespoons fresh squeezed lemon juice
3 drops Worcestershire sauce (to taste)
1/2 cup extra virgin olive oil (reserve 1/4 cup for dressing
4 tablespoons Parmigiano Reggiano cheese cheese, grated

For the Homemade Croutons, slice day old French baguette bread 3/4 inch thick and cut into 3/4 inch cubes. Combine 2 teaspoons garlic, 3 tablespoons olive oil, salt, and 1 cup of bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

Coddling an egg causes the yolk to become slightly thickened and warm. Bring one fresh egg to room temperature by immersing 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 completely. Let stand exactly one (1) minute and immediately run cold water into the bowl until the egg can be easily handled; set aside.

To make the Caesar Salad Dressing; in a bowl, whisk together 2 teaspoons garlic, anchovy and salt until blended. Whisk in lemon juice and Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, about one (1) minute and this will enable the lemon juice to “cook” the egg. Slowly drizzle in 1/4 cup of olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in 2 tablespoons of Parmigiano Reggiano cheese. If you do not slowly whisk in the oil, it will not combine but be separate.

SALAD ASSEMBLY: Separate the Romaine leaves and discard the coarse outer leaves; wash, drain and pat dry with paper towels. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear lettuce into bite size pieces and set aside. In a large wooden salad bowl, add 1/3 of the prepared Caesar Salad Dressing and toss with the croutons until well coated. Add the Romaine lettuce pieces and the remaining dressing; toss until coated.

Divide the salad between chilled plates and sprinkle each salad with the remaining 2 tablespoons of the Parmigiano Reggiano cheese and freshly ground black peppercorns. Serve immediately with chilled forks.

YIELD: 2 to 4 servings depending on serving sizes

This recipe is from various internet websites.

Web posted by Bill aka Mickey Porter 01-11-13. Will post pixs at a later date.

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