Wednesday, August 4, 2010

Caesar Salad

Great for the hot weather we are having - it hit 115F a few days ago! This dressing is great - nice and creamy!
For the croutons
5 tbs  olive oil
1 garlic clove, mashed to paste (about ½ teaspoon)
½ - ¾ loaf ciabatta or similar rustic bread, cut into ¾-inch cubes (about 5 cups) 
¼ cup water
¼ tsp table salt
2 tbs finely grated Parmesan

For the Salad
1 large garlic clove, mashed to paste (about ¾ teaspoon)
2 to 3 tbs fresh lemon juice
½ tsp Worcestershire sauce
about 6 anchovy filets, patted dry with paper towels and finely minced ( to get 1 
2 large egg yolks
1/3 cup olive oil
1 bs olive oil 
1 ½ ounces Parmesan, finely grated (about ¾ cup)
Ground black pepper
2 to 3 romaine hearts, cut crosswise into ¾-inch thick slices, rinsed, and dried 
very well

1. Make the Croutons: 
Combine 1 tbs oil and garlic paste in small bowl; set aside.
Place bread cubes in large bowl. Sprinkle with water and salt; toss, 
squeezing gently so bread absorbs water. 
Place remaining 4 tbs olive oil and soaked bread cubes in 12-inch nonstick pan. 
Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 

2. Remove pan from heat, push croutons to sides of skillet to clear center; add garlic/oil mixture to clearing and cook with residual heat of pan for 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly 
distributed. Transfer croutons to bowl; set aside. 

3. For the Salad: 
Whisk garlic paste, 2 tablespoons lemon juice, and Worcestershire sauce together in large bowl. Let stand 10 minutes.

4. Whisk anchovies and egg yolks into garlic/lemon juice mixture. 
While whisking constantly, drizzle olive oil and extra-virgin olive oil into bowl in slow, steady stream until fully emulsified. 
Add ½ cup grated Parmesan and pepper to taste; whisk until incorporated.

5. Add greens to dressing and toss to coat. Add croutons and mix gently until 
evenly distributed. Taste and season with up to additional 1 tbs 
lemon juice. Serve immediately passing remaining ¼ cup Parmesan. 

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