Unforgettable, that’s what you are: the Caesar salad says it all.
What a good dish for a summer day,
Or winter lunch to brighten up the grey.
History:
The famous “Caesar Salad” is commonly prepared with romaine lettuce, fresh croutons and garlic vinaigrette, lemon juice, eggs, anchovies, olive oil, Parmesan cheese, salt and pepper.
Culinary tradition says that Caesar Cordini created the original recipe in his restaurant in Tijuana, Mexico, in 1924, with many varieties following his original idea. The following recipe, which omits Worcestershire and adds lemon juice along with anchovies, has become a personal favorite for its well-balanced, fresh flavors.
Caesar’s dilemma: with or without anchovies? Caesar salad originally didn’t include anchovies, so if you’re not a fan make the recipe without them, just keep in mind that most of the anti-anchovy activists resulted from bad experiences based on inferior anchovy brands; those that leave unpleasant fishy/salty aftertastes prompting generations to cry, “hold the anchovies, please.” With a good quality anchovy; most enjoy the vinaigrette unaware of its presence in awe of the flavors. So buy a good anchovy cured in olive oil or packed whole in sea salt; See for yourself how good it is! Stay away from anchovies which resemble little wrinkled minnows. Full-bodied anchovies are the best.
What about those raw eggs?
Unfortunately, the use of raw eggs poses serious health risks; therefore, eggs should be pampered, omitted, or replaced with pasteurized egg products. Coddling/soft-boiling is easy and actually makes for a creamier dressing. To pamper: Using fresh shell eggs, immerse eggs in water just before boiling point; cook for 45 seconds to 2 minutes, and remove to a cold water bath for 20 seconds to stop the cooking process. Most chefs prefer 45-second eggs, but many home cooks are more comfortable with 1-2 minutes. Remember to use only properly refrigerated eggs; grade A or AA. It is useful to wash the eggs with water or vegetable soap just before using them, and avoid contact between the egg and its outer shell when opening it.
Caesar Salad Recipe:
Croutons:
½ loaf white-style bread (day-old bread works great)
4 tablespoons of butter
½ teaspoon salt or to taste
2 garlic cloves, minced,
1. Trim bread crust if desired, then cut into 3/4-inch squares and place on cookie sheet.
2. In a small skillet, melt the butter, add the garlic, sauté for 1 minute and drizzle over the bread squares, mix well.
3. Bake at 300 – 325 on the baking sheet for about 15-20 minutes, or until golden brown and crisp. Hot croutons seem less crispy; developing more crunch as they cool. Also, depending on your choice of bread, baking can take half an hour or more to form a good crunch.
Salad:
1 bunch of romaine lettuce
1. Wash well, dry and chop the lettuce into large pieces.
2. Put aside.
Vinaigrette:
1 clove fresh garlic, peeled
4-6 large anchovy fillets, or to taste,
1 egg yolk or whole egg
1 fresh lemon, juice only
1/2 – 3/4 cup virgin olive oil
1 1/4 cups fresh Parmesan cheese, grated (Parmigiano-Reggiano if available)
Salt and black pepper to taste
1. Reserve 1/4 cup Parmesan cheese to sprinkle on top of salad.
2. Place remaining ingredients in a food processor and blend until creamy. If the dressing is too thick, you can add a little water, oil, or lemon juice, but do so carefully so as not to dilute the flavors.
3. In a large salad bowl, toss romaine lettuce with desired amount of vinaigrette, top with croutons, and sprinkle with remaining Parmesan cheese.
Serve with: A fruity red wine; Pinot Noir is a suggestion.
Take out: 4 aces the first course, or 2 aces the entry.
Variations: Add 1 teaspoon Worcestershire sauce and/or 1 teaspoon Dijon mustard. For a Mexican Caesar add 2 cups loose cilantro. For mains, garnish with sliced grilled chicken breast, duck breast, or steamed/smoked seafood.
The Caesar salad, in its simplicity, reigns as king; his popularity has brought many smiles of enjoyment all over the world. So feel good while you enjoy a Caesar with the rest of us.