Caesar salad 3
Instructions:
- There are numerous versions of Caesar Salad, from the traditional to those that barely resemble one. This recipe is of the traditional style. For this exercise, you can easily use a bottled
dressing or substitute your favorite Caesar dressing recipe.
- 1 head romaine lettuce;
- 4 anchovies;
- 2 cloves garlic;
- 2 tsp (10 ml) Dijon mustard;
- 2 tsp (10 ml) Worcestershire sauce;
- 4–5 dashes Tabasco sauce;
- 2 whole eggs, room temperature;
- Juice of 1 lemon;
- 1⁄2 c (115 ml) extra-virgin olive oil;
- 1⁄2 c (115 ml) grated Parmesan cheese;
- 2 c (450 ml) croutons;
- Salt;
- Pepper.
- Trim any bruised or browned leaves from the romaine. Thoroughly wash and drain the lettuce; pat the lettuce dry. Cut or tear the cleaned lettuce into 11⁄2-inch pieces and refrigerate it for about 30 minutes to make it crispy. In a large bowl, grind anchovies and garlic to a pastelike consistency with the back of a spoon. Stir in mustard, Worcestershire sauce, Tabasco, eggs, and lemon juice. Drizzle the olive oil into the mixture while continuously whisking. Season to taste with salt, pepper, and additional Tabasco or Worcestershire, if desired. Just before service, toss the dressing, lettuce, croutons, and Parmesan cheese together. Serve on chilled dinner plates. Garnish with additional croutons and Parmesan, if desired.