CAESAR SALAD Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Gloves of Garlic
1/2 -3/4 C EVOO
2 C Croutons
2 Large Romaine Lettuce
3/4 tsp Sea Salt / Generous gratings of Black Pepper
1 1/2 tsp Worcestershire Sauce
1/4 tsp Dry Mustard
2 Eggs, Coddled (how-to described in directions below).
1 Lemon, juiced
6 - 8 Anchovy Filets, chopped fine, smearing them with knife across cutting board to make a paste.
1/2 C grated Parmesan Cheese and Curls made with a veggie peeler for garnish
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Directions: |
Directions:PREFERRED SALAD BOWL: Wood with Teak being best
1. Cut 1 clove of garlic and rub it on the inside of salad bowl. This adds a lot of flavor.
2. Grate 1 clove of garlic, place in small bowl with 1/4 C EVOO; add croutons; set aside.
3. In salad bowl add and mix well, Worcestershire sauce; mustard, lemon juice and anchovies. With wire whisk, add EVOO slowly, whisking vigorously so dressing emulsifies.
4. Coddle 2 eggs.
Bring a small pot of water to boiling.
Set up an ice bath (lots of ice and cold water in a bowl).
When water begins to boil, submerge whole egg into the pot for exactly 1-minute.
Remove and immediately place in an ice bath for 1 to 2 minutes.
Remove and use in place of raw egg.
5. Tear well washed and spun dry lettuce, add to salad bowl; sprinkle salt and pepper over lettuce and toss well, incorporating dressing on bottom of bowl throughout lettuce.
6. Break egg shell and release eggs into salad; toss again.
7. Add cheese, toss lightly.
8. Lastly, add garlic flavored croutons, toss gently; if using Parmesan chards, place on top of salad and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:10 -12 |
Preparation
Time: |
Preparation
Time:20 mins / Cook Time: coddled egg 1 min |
Personal
Notes: |
Personal
Notes: This recipe is my memory of the Classic Caesar Salad, made with coddled egg and anchovies. The method I describe here recreates the table-side presentation of Maitre D's at almost every San Francisco restaurant offering the "real deal" but, I remember fondly the iconic Alfred's Restaurant (my parents favorite restaurant), as the best example. Unfortunately, in 1998 the SF Board of Supervisors banned all restaurants in the City from serving a real Caesar Salad, which contained raw eggs, due to concerns for public health. All restaurants except Alfred's, that is. They were exempt and remain so today, continuing the tradition of serving a "real deal" Caesar Salad, table side.
NOTE: Coddled eggs are not completely raw but, they are also not completely cooked, either. Never save any uneaten salad or dressing containing coddled eggs for the next day. Dispose of it and start fresh.
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