Chris Drouin's Caesar Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Caesar Salad
3 Hearts of Romaine – washed, dried and cut into bite size pieces (I like mine big).
Shaved Parmesan Cheese
Croutons (see below) Sour dough baguette (torn or cut into 1” cubes)
Olive Oil
Grated Parmesan cheese
Caesar salad dressing (you can use bottled but buy a really good kind) or you can make your own in a blender (this is adapted from a combo of internet recipes):
6 anchovy fillets worth of anchovy paste
2 garlic cloves
2 large egg yolks
2 tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
⅔ cup olive oil, divided
6 tablespoons finely grated Parmesan
Kosher salt
Freshly ground black pepper
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Directions: |
Directions:Prepare the lettuce.
Cover with a wet paper towel. Refrigerate.
Make the croutons.
Cut or tear the baguette into 1-inch pieces (or bigger if you like).
Put them in a large bowl.
Toss with olive oil and Parmesan cheese.
There are two methods for making them 1) broil in the oven. Watch carefully so that they toast, but do not become too dry or burn. Turn several times until they are crunchy on the outside but still soft on the inside. OR 2) toast in a large frying pan until browned.
Prepare the dressing. Put the anchovy paste, garlic, egg yolks, lemon juice and mustard in a blender. Blend to a smooth consistency. Drizzle the olive oil in slowly until all of it is incorporated. Blend in the Parmesan cheese (feel free to add more – I like a lot). Add salt and pepper to taste.
Assemble the salad
Put lettuce in large salad bowl. Add a cup of shaved Parmesan. Add a couple of cups of croutons. Mix in enough dressing to moisten but now drown. Adjust the cheese, croutons and dressing so that they are balanced according to your taste |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Uncle Chris made sure this recipe made it into the cookbook as it is a favorite of everyone's!! It's not a family event without it!!
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