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Caesar Salad

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"Give me a bowl of crisp romaine lettuce drizzled with tangy, creamy homemade Caesar dressing and piled with garlicky baked croutons, and I'll happily eat the entire thing. This salad can go fridge to table in less than twenty minutes, making it an excellent option for a busy weeknight. Top it with some seared tuna, baked chicken, or grilled strip steaks, and it turns into a hearty meal sure to please."

List of Ingredients

Homemade Garlic Croutons:
◦ 1 clove garlic, peeled and minced
◦ 1 tablespoon butter, melted
◦ 1 tablespoon extra-virgin olive oil
◦ 2 tablespoons freshly grated Parmesan cheese, plus more for garnish
◦ � teaspoon kosher salt
◦ Freshly ground black pepper
◦ 2 cups bread cubes

◦ Caesar Dressing (recipe follows)
◦ 1 head romaine lettuce


Recipe

For the croutons: Preheat the oven to 350� F.

In a medium-sized bowl whisk the garlic, melted butter, olive oil, Parmesan, salt, and pepper until well combined, then add the bread cubes. Toss to coat all sides of the bread.

Spread the cubes in a single layer on a rimmed baking sheet. Bake until crisp and golden brown, about 12 to 15 minutes, flipping the cubes halfway through.

For the dressing: While the croutons are baking, make the dressing as directed in the recipe.

To assemble the salad: Chop the lettuce into chunks and place in a large mixing bowl. Toss with homemade garlic croutons and Caesar dressing, then divide between two salad bowls. Garnish with freshly shaved or grated Parmesan.

Makes 2 generous dinner servings
(or 4 side-salad servings)






❧ Caesar Dressing:

"I know what you're thinking. Why should I make my own Caesar dressing when I can easily buy a bottle of it? I'll tell you why: It's simple to make and far better than store-bought dressing. You can have a batch whipped up in less time than it takes you to find your car keys. You probably have all the ingredients already on hand, so you owe it to yourself to make your own. At least once. The anchovy paste is optional, but if you can, please give it a try before you decide to omit it. Just a touch gives the dressing a subtle, salty punch."

◦ 3 egg yolks
◦ 2 cloves garlic, roughly chopped
◦ � cup freshly grated Parmesan cheese
◦ 2 teaspoons anchovy paste
◦ 1 teaspoon stone-ground mustard
◦ Grated peel of 1 lemon (about 1 tablespoon)
◦ Juice of 1 lemon (about 3 tablespoons)
◦ � cup vegetable oil, such as safflower
◦ 1 tablespoon water
◦ Kosher salt
◦ Freshly ground black pepper

In a blender or food processor, pur�e the egg yolks, garlic, Parmesan, anchovy paste, mustard, lemon peel, and lemon juice about 10 seconds, until smooth. Scrape down the sides of the blender with a rubber spatula.

Remove the lid insert and, with the blender still running, slowly drizzle the oil into the mixture until it thickens and the oil is incorporated. Don't rush this step�the oil needs time to emulsify with the eggs.

While the blender is still running, add the water slowly until the dressing is pourable consistency. Season with salt and pepper. Cover and refrigerate any leftovers. Use within one or two days.

Makes about � cup