Sunday, April 10, 2011

Classic Caesar Salad

I love a good salad.  Here is a yummy version of a classic caesar salad.  When tasting the dressing, it may taste a tad mustardy, but leave it.  It tastes heavenly mixed on the salad.  I made homemade croutons with the salad, which tasted heavenly.

1 large egg
1 tsp. worcestershire sauce
3 TBSP. fresh lemon juice
1 tsp. minced garlic
1 pinch salt
1/2 tsp. pepper
1 1/2 tsp. anchovy paste
1 tsp. capers
3/4 tsp. dijon mustard
1/3 cup olive oil
2 heads romaine lettuce
green onions
1/3 cup parmesan cheese
croutons (recipe to follow)

In a pint jar, mix the worcestershire sauce, lemon juice, garlic, salt and pepper, anchovy, mustard and capers in a bowl.  In a small sauce pan, bring water to boiling.  Take your egg and place in the boiling water for 45 seconds to coddle the egg.  Remove and cool slightly.  Crack egg into your jar.  Whisk until smooth.  Now for adding the oil.  DO NOT JUST DUMP.  SLOWLY add the oil in a steady stream while constantly whisking.  If you add the oil too quickly, the dressing will separate.

2 cups of cut up baguette.  I use kitchen shears to cut into 1/2” cubes.  Put in a ziploc bag with minced garlic, a little salt and just enough olive oil to lightly coat.  Spread the coated cubes onto a baking sheet and bake at 400 until they are golden (about 10 minutes).

1 comment:

Linda Henderson said...

I do enjoy a good caesar salad and this one sounds great. I'll definitely have to try it.

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