Italian Recipes
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| Ingredients |
| 1 |
Sourdough or French or Italian bread with crust |
1/2 loaf, diced for croutons |
| 2 |
Romaine lettuce |
2 heads |
| 3 |
Parmesan cheese, grated |
1/2 cup |
| For Caesar dressing- |
| 4 |
Anchovies |
5 |
| 5 |
Extra-virgin olive oil |
1/2 cup |
| 6 |
Freshly cracked black pepper |
1 teaspoon |
| 7 |
Red wine vinegar |
3 tablespoons |
| 8 |
Fresh lemon juice |
2 tablespoons |
| 9 |
Garlic, pureed |
1 tablespoon |
| 10 |
Dry mustard |
2 teaspoons |
| 11 |
Celery salt |
1 teaspoon |
| 12 |
Tabasco |
2 dashes |
| 13 |
Worcestershire sauce |
3 dashes |
| Method |
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Combine anchovies, black pepper and olive oil in a blender. Puree it until very
smooth. Measure and reserve 1/3rd cup for use with croutons. Boil water in a
small saucepan, place a egg in a slotted spoon and into the boiling water.
Cook for 1 1/2 minutes, remove and reserve. Place the remaining dressing
ingredients in a large bowl, whisk in the anchovy mixture. Crack open egg
and spoon into the mixture. Whisk until well combined. The dressing may be
refrigerated at this stage. Combine the reserved anchovy mixture with diced
bread in a bowl and toss to coat well. Heat a dry cast iron skillet over medium
high heat and cook croutons, until golden and crisp, by constantly stirring it.
Wash and dry the lettuce and break into bite-size pieces. Place in a salad bowl
along with the dressing and cheese and toss well. Add toasted croutons, toss
again and serve.
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| Servings - 5 |
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| Introduction
of the dish |
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Italian Caesar salad romaine, eggs, anchovies and parmesan
cheese. The original Caesar salad was created by Caesar Cardini in Tijuana,
Mexico.
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