Classic Caesar Salad | Salad with Dressing

Home

Mar

2011

As we head into spring this weekend, how about a wonderful interpretation of a classic Caesar salad recipe? The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian-born Mexican. Mr. Cardini was opposed to the use of anchovies in the salad. This recipe calls for 2 or 3 tablespoons of minced anchovies. I have tried this salad both ways and I seem to favor the addition of anchovies. You can try it either way and see how you like it. This salad recipe is the perfect salad entry to the upcoming spring and summer months. I hope you enjoy!

About 1/2 cup extra-virgin olive oil

1 cup rustic bread, cut into 1-inch cubes

Salt and freshly ground black pepper

1 clove garlic, halved

2 eggs

2 tablespoons freshly squeezed lemon juice

2 to 3 tablespoons minced anchovies, or to taste

Dash Worcestershire sauce

1 large head romaine lettuce, washed, dried and torn into pieces

1/2 cup freshly grated parmesan

1. Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.

2. Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil.

3. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up.

4. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.

5. Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while.

6. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper.

7. Toss well with lettuce; top with parmesan and croutons; toss again at table.

Serve immediately.

Makes 4 servings.

Per serving:

410 calories, 78 percent calories from fat, 36 grams total fat, 7 grams saturated fat, 109 milligrams cholesterol, 10 grams carbohydrates, 4 grams total fiber, 3 grams total sugars, 7 grams net carbs, 13 grams protein, 648 milligrams sodium.

Recipe courtesy of the South Florida Sun-Sentinel.

Photo courtesy of pacificcoastcatering.com.

Comments

DaeMac

I adore Caesar Salad and make it every chance I get. Here are a few of my tips.. first don't let anyone see you making the dressing that includes the anchovies (of course a big mouthed kitty will snitch on you). Make the dressing the day before so the flavors have a chance to blend and mellow. And finally, plate up the servings and top with a few fine shavings of parmesan cheese. I've been brazen and added some crumbled bacon as a garnish (my bad?)

Thursday 05 May 2011, 08:39

Post Reply

Term Paper Outline

great info. Thank you very much for the fascinating debate. I enjoy the issues layed out.

Tuesday 28 February 2012, 12:29

Post Reply

essay

I enjoy this. I usually make use of http://essaymania.com for book reports.

Saturday 12 May 2012, 16:40

Post Reply

Buy Essays

I must tell you just how much I enjoy your web site. This Feb . was really a nuts 30 days for me personally with all school assignment projects in college, however, reading your web page has helped me cope with writers block and pull off some strain off my back. I thank you for this superb content.

Saturday 03 March 2012, 23:01

Post Reply