Ingredients: |
Ingredients: SPECIAL EQUIPMENT: Food processor fitted with steel blade.
6 Thick-Cut Applewood-Smoked Bacon
6 Extra Large Eggs
12 (1/2" thick) diagonally cut slices of baguette (or, large cubes work too).
Good (best) EVOO
1 Lg Garlic clove cut in half
1 Lb hearts of Romaine Lettuce, washed and spun dry
8 oz good Roquefort cheese, cut in shards (or anyway you can--large chunks work).
Caesar Salad Dressing (recipe below).
Kosher salt and freshly ground black pepper
DRESSING:
1 Extra-Large Egg Yolk, at room temperature
2 tsp Dijon mustard
2 tsp Garlic, chopped (2 cloves).
8-10 Anchovy Fillets (optional but, this is what makes a true Caesar---trust me they are in every one you've eaten in a restaurant).
1/2 C Fresh squeezed Lemon Juice (about 3 lemons).
Kosher salt and fresh ground black pepper
1 1/2 C good (best) EVOO
1/2 C or more, fresh grated Parmesan cheese (plus shards on top finished salad--use veggie peeler).
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Directions: |
Directions:1. Preheat oven to 375F NOTE: prepare bacon and croutons on separate baking sheets to bake in oven at same time, being mindful of cook time for bread.
2. Arrange bacon in a single layer on a baking rack set on a sheet pan and bake for 25-30 mins, until browned. Transfer to a plate lined with paper towel and cool till you can handle it; cut in large pieces. Set aside.
3. Meanwhile, place eggs in a large saucepan and cover them with cold tap water. Bring to boil, turn off heat and allow them to sit for exactly 3 1/2 mins. Using slotted spoon, remove eggs and immediately place in bowl of cold water with ice for exactly 2 mins. Peel the eggs and slice them in half lengthwise.
4. Arrane bread slices on a sheet pan and brush the tops with EVOO. Toast in oven along with the bacon for 8-10 mins, until golden brown. Cool for 1 min, then rub each toast with the cut side of garlic clove. Set aside.
5. Place lettuce leaves on a rectangular platter and arrange bacon pieces over. Place blue cheese shards on top and then halves of soft-boiled eggs. Drizzle with dressing, sprinkle with salt and pepper and place garlic toasts over top. Serve at room temperature with extra dressing on the side.
DRESSING: (yield 2 1/2 C)
1. Place egg yolk, mustard, garlic, anchovies, lemon juice, 2 tsp salt and 1/2 tsp pepper in bowl of food processor fitted with steel blade. Process until smooth. With motor still running, SLOWLY pour EVOO through the feed tube and process until thick. Add Parmesan and pulse 3 times to combine.
2. Make it Ahead and keep in jar in frig (use later but not more than 1 day). |
This recipe for CAESAR SALAD with BLUE CHEESE and BACON is from