Friday, December 03, 2004

Recipe of the Week - Caesar Salad

Hi everyone, this week I bring you a recipe that I did in a Community College course on Italian cooking.
NB. This recipe contains uncooked egg, I have seen this warning on other recipes, not sure what the issue is, but thought I'd better put it in!


2 x small (or 1 medium) Cos lettuce
3 slices of thick bread (sourdough or ciabatta works well for this)
6 Tbsp vegetable oil
1 Tsp garlic (1 big clove), chopped fine
2 eggs
sprinkle of freshly ground black pepper
8 Tbsp olive oil (use 4 at first, then add more to taste)
4 Tbsp lemon or lime juice
200 g (7 ounces) parmesan cheese (grated)
6-8 anchovy fillets (optional)


Wash leaves under cold water and dry. Cover and chill.
Cut bread into large croutons. Cook in hot vegetable oil. Lift and drain croutons.
After browning croutons, add garlic to oil, and then add the croutons back in. Stir for a minute, then lift, drain and let cool.
When ready to make salad (should not be made far ahead of time), plunge eggs into boiling water for 10 seconds. Remove and put to one side.
Take a large chilled salad bowl. Break lettuce leaves into serving size pieces and scatter in the bottom of the bowl.
Add pepper and sprinkle of salt and olive oil and toss, coating all lettuce.
Break eggs into bowl and toss. Add lemon juice and toss. Ensure that all dressing is mixed well with lettuce.
Add cheese and anchovies, and toss lightly.
Scatter croutons on top and serve chilled.

This is very much a bare bones version of the famous recipe, but I wouldn't be tempted to add bacon or chicken to this one. It has a very nice tang to it, and the subtle tastes would be overwhelmed by stronger flavours.


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