Caesar Salad

Perfect Caesar Salad

         

Caesar Salad is a perfect first course when made properly.  My recipe was developed simply because I loathe the main ingredient of Caesar Salad...anchovies.  In my version, you get a perfect dressing without the slimy fish.

It is attributed to Chef Caesar Cardini of Mexico and if you are a Julia Child fan, watch the episode where she talks about Caesar Salad.   It must have made a strong impression  on her if she carried that passion for it  throughout her lifetime.

 

This recipe is easy to make but technique is everything.  Eggs must be at room temperature.  Romaine lettuce must be fresh and crisp.  And buy parmigiano reggiano©.  If you have time for making fresh croutons, it is definitely worth the effort.  And, my preference is to make Caesar Salad dressing in one of my food processors because you don’t need to grandstand making salad at the table in your own kitchen.

Caesar  Salad

Dressing:

Fresh Romaine Lettuce

Extra Virgin Olive Oil (we will do an extensive lesson another time)
One lemon at room temperature
One egg at room temperature
2 inches of anchovy paste
1 large clove of garlic
1/3 cup of parmigiano reggiano©
A dash of Worcestershire (I use white) 
Croutons

Put everything but the olive oil in your food processor.  Process until blended.  Taste and add lemon and/or cheese accordingly.

Assembly:

Break up romaine lettuce by hand and place in a salad bowl.  Pour dressing over lettuce.  Add croutons.  Serve.