Sunday, February 17, 2013

Caesar Salad:

My Sister and her Husband spent yesterday making Caesar Salad in a cooking class to break in a beautiful wooden bowl he got for Valentine's Day. My Sister shared the instructions from class with me. 


Enough Romaine Hearts for 2 (washed , dried and torn into bites size pieces, you can leave them whole and plate on a dinner size plate to give room to cut up salad)

juice from 1/2 lemon
3 anchovy fillets
1 egg yolk
4 cloves of garlic
1/4 cup Good Quality Olive Oil
1/2 tablespoon of Balsamic Vinegar ( I used an 18 year old vinegar)
2 tablespoons of Freshly Grated Parmesan Cheese
Fresh Ground Pepper to taste

2 Sour Dough Rolls (cut into 1 by 1 inch cubes)
4 cloves of garlic
1/4 cup olive oil
(place garlic and olive oil in the blender or Vita Mix and blend until combined) 
(toss bread cubes in oil mixture and bake in a preheated 375 degree oven until golden brown)

Chill Two salad plates in the freezer while you assemble the dressing and the salad.

Drizzle some olive oil in the bottom of a wooden salad bowl and add the garlic cloves.

 Using two forks mash the garlic into a rough paste

Add the anchovy

 and continue to mash together into a fine paste and spread around the sides of the bowl to season it 

Bring a small pot of water to a boil , separate the yolk from the egg and place the yolk into a large ladle and add the the lemon juice to the ladle. 

Lower the ladle into the boiling pot of water barely touching the ladle to the surface of the water and continuously beat the egg and lemon mixture until it begins to thicken and warm  (not scramble, it should look like a mayo consistency) Once the egg is coddled add to the wooden bowl

whisk to blend egg mixture with garlic and anchovy paste. Then slowly whisk in the olive oil

Once the oil is blended in add the vinegar and whisk, then add in the grated Parmesan cheese

whisk to mix add pepper to taste
Add in Romaine and toss gently to coat the lettuce 
Add in croutons and toss
Remove chilled salad plates from the freezer and dust with grated Parmesan Cheese

Plate Salad and serve 

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