Wednesday, 29 August 2007

Caesar Salad

If not the world's best known and loved salad, certainly North America's best known and loved salad.

2 to 4 servings.
30 minutes prep time.

Caesar Salad Dressing

Caesar Salad
Dressing:
1 clove garlic
1/3 cup extra-virgin olive oil

2 anchovies, crushed OR 4" anchovy paste
1 egg yolk
1/2 teaspoon Dijon mustard
freshly ground pepper to taste
2 tablespoons lemon juice

1/4 cup finely grated Parmesan cheese

Peel the garlic and mince or crush it finely. Put it in a small pot with the olive oil. Put the anchovy paste, egg yolk, mustard, pepper and lemon juice in a small bowl. (But not so small you can't get your electric mixer into it.)

Heat the oil over low heat until the garlic sizzles. Cook until the garlic just begins to change colour. Remove the oil from the heat, and let cool for a few minutes.

Beat the yolk and other ingredients (except cheese) with an electric mixer until smooth. Begin beating in the oil and garlic; a few drops at a time. Beat well between each addition. The garlic will likely sink to the bottom of the pot of oil; scrape the garlic and last bits of oil into the dressing and beat again once you get down that far. Beat in the Parmesan cheese.

Salad:
1/2 to 1 head romaine lettuce
2-6 sliced mushrooms
4-8 bacon slices, cooked crisp and crumbled
1 cup croutons or chapons
1/4 to 1/2 cup grated Parmesan cheese

I recommend you prepare the salad before the dressing, although the dressing can wait in the fridge until the salad is ready. Stir it up before using it, as the cheese tends to settle.

Wash, tear up and dry the lettuce. Top it with sliced mushroom, bacon bits, and croutons to taste. Toss the salad with the dressing, and pass extra Parmesan cheese to sprinkle over it. Any or all of the mushrooms, bacon, or croutons can be omitted if (not) desired.

Note: This is not a salad dressing to keep in the fridge for weeks. In fact, I wouldn't keep it longer than 24 hours. Use it or lose it.

3 comments:

Kevin said...

Looks good! I have been trying to finish off all of the store bought salad dressings from my fridge to force myself to make my own. I am looking forward to making a caesar dressing with anchovies.

I like the elephant salad utensils.

jabbett said...

I'm sure what you've created is a delicious salad, but can it honestly be called a "Caesar" if it has anchovies? Have a look at Julia Child's narrative on the subject.

Ferdzy said...

Hi Jabbett; thanks for commenting.

I have to confess I don't have much patience for people who declare some dish "is not really x" if it varies in some minor way from the original, even if that person is Julia Child. To me, the question is; do you want anchovies? If you like 'em, put 'em in. If you don't, leave 'em out. Simple, really.

So yeah, I think I'll keep right on calling it Caesar salad. ;)