Whole Leaf Caesar Salad (Michael Chiarello) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 egg yolk |
1 tablespoon dijon mustard |
3 or 4 anchovy filets, minced |
1 tablespoon chopped garlic |
2 tablespoons balsamic vinegar |
1 1/2 teaspoons fresh lemon juice |
worcestershire sauce |
1 cup olive oil |
1 tablespoon warm water, if needed |
1/2 cup freshly grated parmesan |
2 tablespoons unsalted butter |
3 cloves garlic, chopped |
1/2 loaf day-old bread, sliced into finger sized pieces |
6 tablespoons finely grated parmesan |
2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts |
3/4 cup dressing |
8 parmesan croutons |
1 tablespoon freshly grated parmesan |
Directions:
1. Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups.
2. For the croutons:
3. In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.
4. For the salad:
5. Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve.
6. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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