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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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delicous salad Ingredients:
1/2-3/4 cup crouton (see directions below) |
1 coddled egg (see directions below) |
1 -2 teaspoon finely chopped garlic (1 to 2 medium cloves with inner green germ removed) |
1 anchovy fillet, mashed |
1 pinch coarse salt |
lemon |
3 drops worcestershire sauce |
6 tablespoons extra virgin olive oil |
4 tablespoons freshly grated parmesan cheese, divided (parmigiano reggiano) |
1 head romaine lettuce, hearts and tender leaves only |
fresh coarse ground black pepper |
Directions:
1. How to coddle eggs: Coddling causes the yolk to become slightly thickened and warm. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled). Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.
2. How to make Caesar Salad dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to cook the eggs). Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese.
3. How to assemble Caesar Salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear into bite-size pieces and set aside.
4. In a large wooden salad bowl, add 1/3 of the dressing and toss with the croutons until well coated. Add the Romaine lettuce pieces and the remaining dressing; toss until coated.
5. How to serve Caesar Salad: Divide the salad between chilled plates and sprinkle each salad with the remaining 2 tablespoons Parmesan cheese and coarsely ground pepper.
6. Serve immediately with chilled forks.
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