Wednesday, June 16, 2010

Caesar Salad

When it comes to egg, I am a total hypocrite. I could eat raw cookie dough like there is no tomorrow, but when it comes to raw egg in anything else I get a bit skeeved out. Thankfully, I got over that quickly when I came across this recipe for Caesar dressing. It was rich and creamy, yet not overpoweringly so. The anchovies give it that well-known Caesar flavor without being fishy. Trust me, don’t skip these and don’t let the anchovies deter you. And for those of you that would prefer to keep your raw egg in cookie dough, you can substitute 2 Tablespoons of mayo for the raw egg. Topped with freshly made croutons this was a great meal for a freakishly hot spring evening.
Homemade Caesar Salad Print this recipe
For the croutons
6 slices crusty white bread, such as Italian or Ciabatta, cut into 1-inch chunks
1 teaspoon minced garlic
1 Tablespoon minced flat leaf parsley
coarse salt
3 Tablespoons olive oil
For the dressing
2 cloves garlic, minced
2 egg yolks (or 2 Tablespoons mayo)
1 Tablespoons Dijon mustard
4-5 anchovies
2 Tablespoons fresh lemon juice
coarse salt and pepper
2 Tablespoons olive oil
Romaine lettuce
shredded parmesan cheese
To make the croutons 
Preheat the oven to 350
Mix the bread pieces  with the minced garlic, parsley, salt and olive oil in a large bowl. Place on a rimmed cookie sheet lined with parchment paper and bake for 10-15 minutes or until toasted and golden brown.
To make the dressing
Mash the garlic cloves with egg yolks and mustard until it forms a paste. I used a food processor for this, but it can be done with a fork. Grind in the anchovies until well-combined. Mix in lemon juice, salt and pepper. Stir in the olive oil until the mixture is creamy.
Toss the dressing with lettuce, croutons and parmesan cheese. Sprinkle with freshly ground pepper if desired.
Source: Joy the Baker

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