Saturday, January 26, 2013

Classic Caesar Salad


from my peeps

Classic Caesar Salad 

Serves 4 to 6

If you can't find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.

Ingredients

  • Croutons  
  • 5 tablespoons extra virgin olive oil
  • 1/2 teaspoon garlic paste from 1 medium clove (see note)
  • 1/2 - 3/4 loaf ciabatta, cut into 3/4-inch cubes (about 5 cups) (see note)
  • 1/4 cup water
  • 1/4 teaspoon table salt
  • 2 tablespoons finely grated Parmesan cheese
  • Salad  
  • 3/4 teaspoon garlic paste from 1 large clove (see note)
  • 2 - 3 tablespoons juice from 1 to 2 lemons
  • 1/2 teaspoon Worcestershire sauce
  • 6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
  • 2 large egg yolks (see note)
  • 5 tablespoons canola oil
  • 5 teaspoons extra virgin olive oil
  • 1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
  • Ground black pepper
  • 2 - 3 romaine hearts, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)

Instructions

  1. 1. FOR THE CROUTONS: Combine 1 tablespoon 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 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
  2. 2. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.
  3. 3. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.
  4. 4. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.
  5. 5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.

    http://www.cooksillustrated.com/recipes/detail.asp?docid=26820&Extcode=L3AN4AA00

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