Caesar Salad is one of my favorite salads! If it is on the menu at a good restaurant 8 out of 10 times I will order it.
When I decided to add a salad to my already plentiful brunch menu for New Year’s Day I chose to make this recipe from Epicurious online.
I will definitely add it to my repertoire of favorites.
The intro to the recipe drew me in because it is a statement I wholeheartedly agree with…It states…
Nailing this misunderstood classic (no, we don’t want grilled chicken) is all about restraint, and, yes, anchovies.
I also agree with this next comment made…
A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).
That said, here’s the recipe for a great Caesar Salad!
Caesar Salad (Sue Li & Chris Morocco, Bon appetit, May 2013)
Makes 6 servings
Ingredients
6 anchovy fillets packed in oil
1 small garlic clove
2 large egg yolks (Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems)
2 tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
5 tablespoons olive oil, divided
½ cup vegetable oil
3 tablespoons finely grated Parmesan
3 cups torn 1″ pieces country bread
3 romaine hearts
Kosher salt
Freshly ground black pepper
Preparation
1. The Dressing
Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt.
Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
Whisk in 2 large egg yolks, 2 tablespoons fresh lemon juice, and ¾ teaspoon Dijon mustard.
Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then ½ cup vegetable oil; whisk until dressing is thick and glossy.
Whisk in 3 tablespoons finely grated Parmesan.
Season with salt, freshly ground black pepper, and more lemon juice, if desired.
Can be made 1 day ahead.
2. The Croutons
Make your own. Tearing not cutting, the bread ensures nooks and crannies that catch the dressing and add texture.
Toss 3 cups torn 1″ pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper.
Bake at 375 degrees F, tossing occasionally, until golden, 10 to 15 minutes.
3. The Lettuce
Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
(I was making a large amount so I did tear larger pieces, but for a smaller group I would not tear them)
4. The Cheese
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing.
Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
5. The Assembly
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
Enjoy!