Food  

How To Make Caesar Salad

By Michael Bamidele

29 September 2019   |   12:50 pm

Share on Facebook Share on Twitter Share on WhatsApp Share on Telegram

Caesar salad is famed for its creamy dressing, which is made from fresh Parmesan cheese, egg yolks, mustard, anchovies, olive oil, lemon juice and seasonings. This iconic dressing is spooned over whole romaine leaves and topped with large croutons and additional shaved Parmesan. The salad was invented sometime in the 1920s at Caesar's Place in…

Caesar salad is famed for its creamy dressing, which is made from fresh Parmesan cheese, egg yolks, mustard, anchovies, olive oil, lemon juice and seasonings. This iconic dressing is spooned over whole romaine leaves and topped with large croutons and additional shaved Parmesan.

The salad was invented sometime in the 1920s at Caesar’s Place in Mexico.

The Caesar salad is perfect when you want to impress your dinner guests.

Ingredients:

• 1/2 cup high quality extra virgin olive oil
• 4 cloves fresh garlic, peeled, smashed, then minced
• 1 bread, preferably a day old, sliced thin
• 1/4 cup freshly juiced lemon juice (plus more to taste)
• 4 ounces Parmesan cheese, grated
• 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
• 2 eggs
• Freshly ground black pepper (1/4 teaspoon or to taste)
• 1/2 teaspoon salt
• 4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded.

Direction:

1. In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.

2. Make the toasted croutons (A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned)
While the oil is sitting, make the croutons.

3. Make the dressing: Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.

4. Tear off chunks of romaine lettuce: Using your hands, tear off chunks of lettuce from the heads of romaine lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss.

5. Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss.

Serve immediately.