Sid's Caesar
Source of Recipe
The Wine Lover's Cookbook
List of Ingredients
7 anchovy filets, chopped
1/3 teaspoon freshly ground black pepper
3/4 tablespoon chopped roasted garlic
3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
4 slices sourdough or other hearty French or Italian bread
1 egg
2 tablespoons red-wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons dry mustard
1/2 teaspoon celery salt
1 teaspoon minced lemon zest
1/8 teaspoon Tabasco or other hot sauce
1/2 teaspoon white-wine Worcestershire sauce
1 3/4 pounds romaine lettuce, cut into bite-sized pieces
Recipe
Preheat oven (or toaster oven) to 375¢ª F. In a food processor or blender, combine anchovies, pepper, roasted garlic, and olive oil and process for 1 minute until smooth. Add grated Parmesan and process for 30 seconds. Remove 3 tablespoons of dressing.
Using a brush, spread mixture evenly on both sides of sliced bread. Bake bread for 20 minutes, or until a nice crust develops. Do not burn. Break or cut toast into bite-sized, crouton-like pieces.
In a small saucepan filled more than halfway with water, bring water to boil. Place a refrigerated egg into water and boil for 1 minute and 15 seconds. Remove with a slotted spoon and let cool.
Place anchovy-olive oil mixture in a large, nonreactive bowl and add red-wine vinegar, lemon juice, mustard, celery salt, lemon zest, Tabasco, and white-wine Worcestershire. Spoon entire egg carefully out of shell and add to the mixture. Whisk thoroughly and refrigerate until ready to toss salad.
To serve, place cold romaine in a large salad bowl. Whisk dressing thoroughly and adjust seasoning, if necessary. Add to salad and toss vigorously. Add croutons and continue tossing to coat croutons.
Wines recommended for this meal include:
2001 Sherwood Estate Sauvign Blanc
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