The King – Caesar Salad
Unforgettable, that’s what you are – Caesar salad says it all.
What a good dish for a summer day,
Or winter lunch to brighten up the gray.
History:
The famous “Caesar Salad” is commonly prepared with romaine lettuce, fresh croutons and garlic vinaigrette, lemon juice, eggs, anchovies, olive oil, Parmesan cheese, salt and pepper.
Culinary lore has it that Caesar Cordini created the original recipe at his restaurant in Tijuana, Mexico, in 1924, with many varieties following his original idea. The following recipe, which omits Worcestershire and adds lemon juice along with anchovies, has become a personal favorite for its fresh, well-balanced flavors.
Caesar’s dilemma: with or without anchovies? Originally, the Caesar salad did not include anchovies, so if you are not a fan make the recipe without them, just keep in mind that most of the anti-anchovy activists, resulted from bad experiences based on inferior anchovy brands; the ones that leave unpleasant fishy/salty flavors that prompt generations to yell, “hold the anchovies, please.” With a good quality anchovy; most enjoy the vinaigrette unaware of its presence in awe of the flavors. So buy a good anchovy cured in olive oil or packed whole in sea salt; see for yourself how good it is! Steer clear of anchovies that resemble small wrinkled minnows. Full-bodied anchovies are the best.
What about those raw eggs?
Unfortunately, the use of raw eggs poses serious health risks; therefore, eggs should be coddled, omitted, or replaced with pasteurized egg products. Coddling/soft-hirving is easy and actually makes a creamier dressing. To pamper: Using fresh in-shell eggs, submerge eggs in water just short of boiling; cook for 45 seconds to 2 minutes, and remove to a cold water bath for 20 seconds to stop the cooking process. Most chefs prefer 45-second eggs, but many home cooks are more comfortable with 1-2 minutes. Remember to only use properly chilled eggs; grade A or AA. It is helpful to wash eggs with water or vegetable soap just before use, and avoid contact between the egg and its outer shell when opening.
Caesar Salad Recipe:
Croutons:
½ loaf of white bread (day-old bread works great)
4 tablespoons butter
½ teaspoon salt or to taste
2 garlic cloves, minced,
1. Remove crust from bread if desired, then cut into 3/4-inch squares and place on cookie sheet.
2. In a small skillet, melt the butter, add the garlic, sauté for 1 minute and drizzle over the bread squares, mix well.
3. Bake at 300 – 325 on the baking sheet for about 15-20 minutes, or until golden and crisp. Hot croutons seem less crispy; developing more crunch as they cool. Also, depending on the choice of bread, baking can take half an hour or more to form a nice crunch.
Salad:
1 bunch of romaine lettuce
1. Wash well, dry and chop the lettuce into large pieces.
2. Set aside.
Vinaigrette:
1 fresh garlic clove, peeled
4-6 large anchovy fillets, or to taste,
1 egg yolk or whole egg
1 fresh lemon, juice only
1/2 – 3/4 cup virgin olive oil
1 1/4 cups grated fresh Parmesan cheese (Parmigiano-Reggiano if available)
Salt and black pepper to taste
1. Reserve 1/4 cup of the Parmesan cheese to sprinkle over the salad.
2. Place remaining ingredients in a food processor and blend until smooth. If the dressing is too thick, a little water, oil, or lemon juice can be added, but do so carefully so as not to dilute the flavors.
3. In a large salad bowl, toss romaine lettuce along with desired amount of vinaigrette, top with croutons, and sprinkle with remaining Parmesan cheese.
Serve with: A fruity red wine; Pinot Noir is a suggestion.
Take out: 4 aces the first course, or 2 aces the entry.
Variations: Add 1 teaspoon Worcestershire sauce and/or 1 teaspoon Dijon mustard. For a Mexican Caesar add 2 cups of loose cilantro. For entrees, garnish with sliced grilled chicken breast, duck breast, or steamed/smoked seafood.
The Caesar salad, in its simplicity, reigns as king; the popularity of him has brought many smiles of enjoyment all over the world. So sit back while you enjoy a Caesar with the rest of us.
