Posted by: tinkande | August 1, 2010

Caesar Salad

My roommate’s often orders Caesar salad if we go out for dinner. I’ve made it a few times at home with our favorite homemade croutons (recipe coming soon!) and prepared dressing, but I had never attempted making authentic Caesar dressing before now. I’m not sure I’ll ever go back to the bottled stuff! Making the dressing fresh makes a world of difference, and it doesn’t take very long to do. The truly authentic way of preparing a Caesar salad is to make the dressing in the bowl you’re serving the salad in, and then add the lettuce, croutons, and grated Parmesan cheese. I chose to make the dressing separately and add just as much as we wanted to the prepared salad. I would recommend making small batches of this, because the leftovers won’t keep for very long in the refrigerator.

Caesar Salad
Source: Adapted from The Food Network
Serves 3-4

2 garlic cloves, minced
2 egg yolks*
1 anchovy (or about 1-2 teaspoons of anchovy paste, depending on your tastes)
1/2 Tablespoon Dijon mustard
Juice of one fresh lemon
1/2 cup olive oil
Cracked black pepper
1 large head of romaine lettuce, washed, ribbed and patted dry
1 1/2 ounces Parmigiano-Reggiano cheese
6 ounces of salad croutons

Add the egg yolks, garlic, anchovy, and mustard to the bowl, and whisk until all of the ingredients are incorporated. Whisk in the lemon juice. Slowly drizzle in the olive oil, while whisking constantly, until all of the ingredients are incorporated. Season the dressing with salt and pepper. Gently tear the lettuce into bite-size portions and add to a salad bowl. Using a hand-held grater, grate the cheese over the lettuce. Add the croutons. Dress the salad to taste, toss, and serve on cold salad plates.

Use caution in consuming raw eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, use only very fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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