(Classic caesar salad uses romaine, anchovies, Dijon mustard, lemon juice, red wine vinegar, Worcestershire sauce, egg, and Parmesan cheese.
Prep Time: 15 minutes
Ingredients:
- 2 large raw egg yolks (optional)
- 5 large cloves garlic, peeled
- 3 Tablespoons Dijon mustard
- 1/4 cup fresh lemon juice
- 2 Tablespoons red wine vinegar
- 1 Tablespoon Worcestershire sauce
- 1 cup extra-virgin olive oil
- 1 (2-ounce) can anchovy fillets, chopped
- Salt and freshly ground black pepper to taste
- 1 head romaine lettuce, cleaned, dried, and torn
- .
- Garnish:
- 1/2 cup freshly grated Parmesan cheese
- 1 cup croutons
Preparation:
In the bowl of a food processor fitted with a metal blade, combine the egg yolks, garlic, Dijon mustard, lemon juice, wine vinegar, and Worcestershire sauce. Pulse the mixture together until the garlic is finely chopped. Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise emulsion. Add the anchovies, pulse for 30 seconds, and season with salt and pepper to taste. This makes enough dressing for 8 servings. The extra dressing can be stored in the refrigerator 3 to 4 days.
To serve, place the romaine in a large salad bowl. Add the Parmesan cheese and half the dressing. Crumble the roasted croutons roughly over the salad. Toss thoroughly to coat the greens evenly.
Chef's tip:
You can make your own croutons from day-old sliced French or country bread brushed with olive oil and toasted in a 250-degree F. oven until golden brown.
Yield: 4 servings
Recipe Source: The '21' Cookbook: Recipes and Lore from New York's Fabled Restaurant by Michael Lomonaco (Doubleday)
Reprinted with permission.
To serve, place the romaine in a large salad bowl. Add the Parmesan cheese and half the dressing. Crumble the roasted croutons roughly over the salad. Toss thoroughly to coat the greens evenly.
Chef's tip:
You can make your own croutons from day-old sliced French or country bread brushed with olive oil and toasted in a 250-degree F. oven until golden brown.
Yield: 4 servings
Recipe Source: The '21' Cookbook: Recipes and Lore from New York's Fabled Restaurant by Michael Lomonaco (Doubleday)
Reprinted with permission.
