Making real Caesar salad

April 20, 2011 § Leave a comment

I adapted this recipe from several versions, and I think it is pretty good. Of course you can use any bread to make the croutons, but English muffins work nicely because they get hard and crunchy. The dressing gets very yellow because of the egg yolk and dry mustard, so don’t be surprised that doesn’t resemble cream coloured store-bought dressing too closely.

Caesar Salad

2 egg yolks
2/3 cup extra virgin olive oil
2 large cloves of garlic, finely chopped
1 tsp. dry mustard
3 tablespoons lemon juice
Course sea salt
Freshly ground black pepper
2 English muffins, cut into ½ inch cubes
2 small heads romaine lettuce, large leaves discarded
4 anchovies, rinse, dried and minced,
1/2 cup freshly grated Parmesan cheese
Bacon bits (if you’d like them)

1. In a bowl whisk together the olive oil, garlic, mustard and lemon juice, season to taste with salt and pepper. Whisk in two egg yolks – make sure that you are serving the dressing right away because of the raw egg. Add anchovy paste to the dressing.

2. Preheat the oven to 300 degrees. Toast the bread cubes on a baking sheet in the oven for 20 minutes; they should dry, not brown. Drizzle some olive oil on them about half way through baking.

3. Tear lettuce in a large bowl. Add Parmesan, croutons, bacon bits if you have them and half the dressing. Toss until leaves are generously coated. Taste a leaf, and add more dressing to taste.

Makes salad for 4 with generous portions.

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