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Caesar Salad (table side)
Caesar Salad (table side)
NOTES: “whole coddled egg” is an uncracked egg gently cooked in boiling water for a very short amount of time to reduce or eliminate bacteria. This type of coddled egg is commonly used for homemade mayo, dressings, and sauce, where a raw egg is called for.
CROUTONS ARE OPTIONAL- I prefer a Caesar without Croutons
1/2 cup salted butter
4 slices bread or 6 slices of French bread
1/4 teaspoon garlic powder
Preheat oven to 375 degrees F Line a baking sheet with aluminum foil or parchment paper
Melt butter in a pot over medium heat, add garlic powder
Cut each bread slice into 12 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
Bake in the preheated oven until crispy, 8 to 10 minutes. Toss in grated parmesan while still hot
DRESSING – ingredients matter for a good dressing. I rarely put labels on my recipes, if I do, then believe me that it matters!1 large egg yolk (coddle egg)
2-3 fillets salted anchovy
3 cloves garlic
1 coddled egg yolk
Kosher salt and freshly ground black pepper
2 tablespoons Grey Poupon Dijon mustard
2 tablespoons Lea & Perrins Worcestershire sauce
1/2 cup grated Parmesan (aged good parmesan, finely grated)
1 1/2 cups extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
CROUTONS
1. For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pans with parchment paper.2. Toss the bread in the oil, salt, and pepper in a bowl. Spread on the lined sheet pan and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container.
TO MAKE DRESSING1. With a fork, press garlic cloves and coat the bottom of the wooden bowl. Using the back of a spoon, smash the anchovies in with the garlic, remove the remints of garlic that seems woody. Combine the egg yolk, mustard, and Worcestershire. 2. Using the back of a spoon, continue to mash the ingredients together to form a uniform paste. Season a little fresh pepper. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Then add half the parmesan cheese.3. For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and the rest of the parmesan.