Saturday, March 17, 2012

Caesar Salad

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(2-4 servings)

I learned to make this salad in school when I was 13 years old. I still make it the same way, although on occasion I'll change things up a bit. I have been known to add an entire tin of anchovy fillets because I love them so much. I couldn't imagine caesar salad without them, but if you don't care for them, then leave them out and  use a bit of salt in their place.

1 tbsp butter, olive oil or a combination
1-2 cloves *garlic, minced
1 cup 1/2" fresh bread cubes, I made them from a sourdough, kalamata olive loaf
1 coddled egg yolk, or pasteurized egg yolk, (use eggs from cage free, organic feed fed hens)
1 tbsp or more anchovy paste, (if not using, add salt to taste, when checking and adjusting the seasoning)
1-2 tsp capers
2-3 tsp freshly squeezed lemon juice
1 tsp Worcestershire sauce
1/2 tsp mustard
2-4 tbsp olive oil
freshly grated black pepper
1 large head romaine lettuce, washed and spun dry, torn into bite-sized pieces
1/3-1/2 cup grated or shredded parmesan cheese 

Melt the butter in a small skillet and add about half of the minced garlic. Stir for a minute or so, then add the bread cubes and saute until they are golden. Remove from heat and set aside.

Add the remaining garlic to a salad bowl. *You might want to experiment a bit with the raw garlic. At times it can be rather strong tasting and might overpower your salad. Start with a small amount and add more later on, if needed.

With the back of a spoon, mash and work the garlic into a paste.

Work in the egg yolk, anchovy paste, capers, lemon juice, Worcestershire sauce and mustard. Slowly work in the olive oil a few drops at a time until you have a creamy dressing. Add the black pepper, taste and make any necessary adjustments to the seasoning.

I like my dressing on the salty, tangy side, so I use the greater amounts of anchovy paste, capers and lemon juice, and the lesser amount of olive oil.

Add the romaine lettuce, cheese and reserved toasted bread cubes. Toss and serve immediately.


Sue/the view from great island said...

This is such a classic---and your kalamata croutons are an inspired touch!

smbp said...

Mmm the Kalamata Bread caught my eye - that sounds so good!

Carole said...

Hi there, this is a really nice post involving eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.

Carole said...

You are such a star for putting up the link. Thank you very much. Now there is a nice collection of all things eggy!

Carole said...

Hi there. I was looking at this great dish you linked in to Food on Friday: Eggs. I realized that I haven't been following your blog. Sorry about that. I have signed up to follow now. It would be great if you followed Carole's Chatter back. Have a super week.

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