Caesar Salad
August 12th, 2007 by
Chef Mom
You’ll need to make some garlic oil at least a day ahead of time. Put 1 cup of extra virgin olive oil in a bottle. Add 5-6 peeled whole garlic cloves. Place stopper or cap on bottle. Store in refrigerator and use within 2-3 days.
Caesar Salad
For the Croutons:
2 cups French Baguette slices cut up into 1/2 inch cubes (other white breads will work too)
1/4 tsp Salt
3 T Garlic Oil
Preheat oven to 350 degrees.
Combine garlic oil, salt and bread cubes in a bowl. Mix until cubes are coated evenly.
Spread the coated cubes onto a baking sheet and bake until the croutons are golden brown - about 10 minutes. Cool.
For the Salad Dressing:
1 large Egg
1 tsp Worcestershire Sauce
3 T Lemon Juice
1/4 tsp Salt
1/2 tsp Pepper
1/3 cup Garlic Oil
To coddle an egg: Bring a pot of water to a boil. Add egg, cooking for 45 seconds and NO MORE. Remove from heat and allow to cool.
In a medium bowl, combine Worcestershire sauce, lemon juice, salt and pepper. Crack egg and add to these ingredients. Whisk until smooth.
Slowly add the garlic oil in a steady stream while constantly whisking the mixture. Do not add the oil too quickly or the dressing will not emulsify properly and will separate.
For the Salad:
2 small heads Romaine Lettuce
1/3 cup grated Parmesan Cheese
Croutons
Caesar Salad Dressing
Wash and dry Romaine leaves thoroughly. Tear lettuce leaves into 1-2 inch pieces and put them into a large wooden bowl. Add half the dressing and toss to coat lettuce. Add remaining dressing, parmesan cheese and croutons and toss again. Serve immediately on chilled plates.