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Recipe name: Caesar Salad
Recipe by: Chef John V., A Good
Serving size: about 4
Preparation time: about :20 minutes
1 large head romaine lettuce -- cut in 1 1/2 inch pieces
1/2 cup + 8 tbsp. olive oil
3 cups French bread -- cut in 1/2 inch cubes
2 large cloves garlic -- peeled
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard (may substitute with 2 teaspoons prepared
1 tablespoon lemon juice -- fresh squeezed
1 teaspoon white vinegar
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt or other coarse ground salt
2 egg yolks for large eggs -- at room temperature
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese -- shredded or shaved
Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves. To make the croutons, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use. Put the garlic cloves in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove the most of the mashed garlic from the bowl and discard. Oil from the garlic will remain in the bowl and flavor the salad. Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, white vinegar, black pepper, and egg yolks and blend well. Slowly drizzle in the 8 tablespoons of olive mixing with a wire whisk until a creamy mayonnaise type dressing forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!
Note: This recipe is very close to the original version created in 1924 by Caesar
Cardini, an Italian restaurateur in Tijuana, Mexico. Two differences are that the eggs are not coddled (warmed to 120 degrees, so they are soft and runny) and a little vinegar is added to cut the sharpness of the lemon juice.
Sautéed or steamed vegetables, chicken and shrimp may be added if you like! Simply cook them in a separate pan and add them to the top of the salad. This will create more of a lunch or dinner portion entree.
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