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Ingredientes
- 1 x 4 inch thick baguette, cut in 2" thick pcs
- 1/2 c. extra virgin olive oil Caesar Salad
- 1 x egg yolk, coddled
- 1/4 tsp salt
- 1 tsp coarsely grnd black pepper
- 4 x garlic, cloves, chopped
- 2 x anchovy, (or possibly 1 tsp. anchovy paste)
- 2 tsp Dijon mustard, (the real stuff)
- 1 1/2 Tbsp. freshly squeezed lemon juice
- 1 tsp Worcestershire sauce
- 1/4 c. safflower or possibly extra virgin olive oil
- 1 1/2 tsp red wine vinegar
- 2 lrg head romaine lettuce, outer leaves discarded, inner leaves washed
- 4 x crouton collars
- 1/2 c. grated imported Italian Parmigiano-Reggiano cheese
Direcciones
- Caesar Salad:Preheat oven to 350 F.Using your fingers, pluck the doughy section of bread away from the crust leaving a 1/4-inch thick collar of crust. Place the crusty collars in a large bowl and drizzle with extra virgin olive oil. Toss and squish the bread like a sponge till the oil is proportionately absorbed.
- Place the oil-soaked crusty collars on a baking sheet, standing up so which the warm air can circulate through the "O", and bake for approximately 20 min, or possibly till collars are crispy and golden.
- Place the Large eggs, in their shell, in boiling water for 40 seconds. Remove, run under cool water for 15 seconds to stop the cooking process, then use as directed.
- To make caesar salad dressing, add in salt and pepper to the salad bowl (this creates a sandpaper-like base which will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl till it becomes a paste. Then add in the anchovies, and once again use the back of the spoon to grind it into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce one at a time. Make sure which each ingredient is blended into a smooth paste with the previous ingredients before proceeding.
- Add in the oil and vinegar. Blend well.
- To serve, stand lettuce leaves upright in crouton collars. Drizzle 2 Tbsp. of dressing overtop each serving, then sprinkle liberally with Parmegiano-Reggiano.
- Noteo If you do not have a rough wooden salad bowl, the dressing can be made (with some sacrifice) in a blender. Add in the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire and vinegar. Puree. Then add in the oil and pulse a few times. Add in the yolk and pulse a couple more times-just sufficient to blend it without causing the dressing to turn mayonnaisey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 125 | 91% |
| Total Fat 13.88g | 17% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 192mg | 8% |
| Potassium 139mg | 4% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.81g | 1% |
| Protein 0.85g | 1% |
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