Monday, August 10, 2009

The classic Caesar Salad - should always be made in a wooden bowl, rubbed with garlic and never washed.

1 head romaine lettuce
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 tablespoon ground mustard
1 clove garlic
1 egg
1 lemon, juiced
freshly ground black pepper
1/4 cup grated Parmesan cheese
1 1/2 cups garlic croutons
1 (2 ounce) can anchovy filets

Clean lettuce thoroughly and wrap in paper towels to absorb moisture.

Refrigerate until crisp, at least 1 hour or more.
In a bowl rub with garlic, combine oil, vinegar, Worcestershire sauce, salt, mustard, and lemon juice.

Whisk until well blended.
Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
To assemble, place torn lettuce leaves in a large bowl and toss with dressing.

Add the grated cheese, garlic croutons and freshly ground pepper.

Serve immediately!

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