I promised I’d post my recipe for Caesar Salad, so here it is… I came to this version after years of trial an error, starting with a recipe I got from Food Network – I don’t remember who it was by… but I tweaked it until I got it to where my husband and I liked it best. We prefer a more zingy flavored dressing over they creamy or mayonaisie versions you get at restaurants – my version is based off a more traditional method, though, and this serves 2 people as a meal, or 3 to 4 as a side. Also – I tend to just throw these things together and have never measured them, so these measurements are approximate – feel free to adjust as you need to.
Ingredients:
1 Whole Egg Yolk
1 Small Garlic Clove, pressed through garlic press, or finely minced
1-2 Tsp Anchovy Paste
1 Tbsp Fresh Lemon Juice
1-2 Tsp Mustard
2-3 Tbsp Extra Virgin Olive Oil
1-2 Tbsp Grated Parmesan for dressing [I use the Pastene jarred stuff]
Freshly grated Parmigiano-Reggiano and Fresh Cracked Black Pepper to Taste
1-2 Hearts of Romaine, chopped
Method:
- Chop, wash and spin your romaine and set aside
- In a large bowl, whisk together the egg yolk, anchovy paste, garlic paste, mustard and lemon juice
- While whisking, drizzle in the olive oil to create an emulsion
- Stir or whisk in the grated parmesan and add as much cracked black pepper to taste
- Add clean and dried romaine and toss, using tongs until evenly coated
- Divide up into serving bowls an add croutons [optional - my recipe for those is below]
- Add more fresh cracked black pepper to taste if desired, then grate some good, fresh Parmigiano-Reggiano over the top and serve
Notes:
- If you’re concerned about the raw egg yolk, between the garlic and the lemon juice, anything that bothered to grow in there between the time you cracked the egg open and when you whisked it together will die. The garlic is a natural anti-microbial, and the lemon juice is an acid and will effectively ‘cook’ the yolk as you whisk
- If you don’t have anchovy paste, you can use 1-2 whole anchovies – they’ll break up and meld nicely – or, if you don’t like them or are allergic, you can add some Worcestorshire Sauce to taste instead
- If you don’t want a strong garlic flavor, you can smash a whole garlic clove and drop it in whole, just take it out before you add the lettuce so nobody bites into it later
- I use regular organic ballpark mustard for this, but I’ve also used dijon or whole grain mustard – anything works, you just may need to adjust the amount to get the flavor to your liking, so taste as you go. Mustard can be omitted if you want less zing to it, though. It’s not part of a traditional recipe
- I use regular jarred parm for the dressing and use a really good Parmigiano-Reggiano for grating over the top before serving. Good Parmigiano-Reggiano is expensive, so no need to waste it in the dressing… but it is just as good if you do, if you’re a purist. And you can certainly use your favorite jarred parm or less-expensive fresh parm, too…
Rustic Croutons:
I like to make my own when I’m in the mood for croutons. You can use pretty much any type of bread you like – I tend to use French baguette, either plain or flavored with onion, garlic, rosmaray, etc. – whatever looked good at the bakery. A nice, crusty ciabatta or Italian artisan bread works, too.
Ingredients:
Crusty bread
Olive Oil
Garlic Clove
Parmigiano-Reggiano, or your favorite Parmesan cheese
Method:
- Prehead oven to 400º
- Slice up the bread to desired size and thickness – I tend to prefer crostini and serve it along side, rather than using a large dice of bread in the actual salad
- Arrange on a baking sheet and drizzle with olive oil
- Bake for 10 – 15 minutes, or until golden
- Take out and let cool for a minute so you can handle them
- Slice a garlic clove in half diagonally and give each piece a few swipes of raw garlic on each side
- Return to baking sheet and add some grated Parmigiano-Reggiano to each
- Bake again for a couple of minutes until cheese starts to melt
- Serve 2-3 pieces with each salad
Notes:
- If I’m adding chicken or shrimp to this salad to make a meal, I’ll grill it on a grill pan with some spices and then save the pan and the juices to toast the bread on instead, and THEN add the garlic and cheese, and then bake in the oven – adds great flavor
- If you prefer smaller, traditional croutons, just toss your cubed bread with the olive oil, parmesan and your favorite dried herbs, lay on a baking sheet flat and back that way, turning as necessary to get a nice golden brown on all sides
