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" This popular dish was originally created
in 1924 by Italian chef Caesar Cardini at his restaurant in
Tijuana, Mexico and was prepared and served right at the table.
If you have never experienced "the show" that goes with tableside
presentation, you don't know what you missed.
What an opportunity for a waiter to show off his stuff, mixing and
whisking to the delight of the patrons." |
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Salads
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Vegetable |
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INGREDIENTS:
Croutons:
2 lg garlic cloves
Pinch of salt
3 tbs virgin olive oil
2 cps French baguette slices cut up into 1/2 " cubes
(white bread works too).
For the Salad:
1 lgegg
1 tsp Worcestershire sauce
3 tbs fresh lemon juice
1 medium garlic clove; crushed
1 pinch salt
1/2 tsp freshly ground pepper
1 1/2 tsp anchovy paste or 4 flat anchovies
1 tsp capers
1 tsp Dijon mustard
1/3 cp virgin olive oil
2 medium heads of romaine lettuce -- outer leaves removed
1/3 cp Parmesan cheese - grated
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DIRECTIONS:
Prep work:
Prepping the croutons - Preheat oven to 350 degrees.
Crush the garlic cloves with the side of a chef's knife (be very
careful) or with a garlic press. Slice up the baguette and cut
them into 1/2 inch cubes.
Prepping the salad:
Again crush the garlic. If you are using flat
anchovies out of a can, mince one or two to make 1 1/2 tsps worth.
Grate the Parmesan cheese. It''s always better to grate it
yourself if you have the opportunity.
Combine garlic, oil, salt, and 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.
To make the salad - Bring a pot of boiling water to boil, add egg
and cook for just 45 seconds
Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt
& pepper, anchovy, mustard and capers in a bowl. Crack egg and add
to these ingredients. Whisk until smooth.
Now for the tricky part. Slowly add the oil in a steady stream
while constantly whisking again until smooth. Reason: if you add
the oil too quickly, the dressing will be separate and not
emulsify.
To serve:
Tear the romaine lettuce into 1-2 inch pieces and add them to a
large bowl (wooden if you have one). Add half the dressing, toss,
add remaining dressing, Parmesan cheese, and croutons and toss
again. Serve on chilled plates.
Servings: 4
Note: To make the Caesar Salad an entree , add grilled chicken,
salmon, sea scallops, shrimp or a sliced sirloin steak.
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