CookTeaser

A CookTale

One of my favorite salads is an authentic Caesar created by Sr. Cardini. The simple trick to a perfect Caesar are the ingredients. Freshly made Croutons from a really good Baguette. Romaine Lettuce using only the smaller inside leaves. Parmesan Cheese, sliced paper thin or grated, and quality Anchovies. Actually it was a lazy reprieve from the previous evening’s “Delectably Divine Duck”.

INGREDIENTS

For the Dressing

1 large Egg (coddled in a small pan for 45 seconds)
1 tsp of Worcestershire Sauce
3 TB of fresh Lemon Juice
1 medium Garlic Clove (crushed)
A pinch of Salt & 1/2 tsp of Black Pepper
4 flat anchovies
1 tsp of Capers
1/2 TB of Dijon Mustard
1/3 cup of EVOO
2 heads of Romaine Lettuce (outer leaves removed)
1/3 cup of Parmesan Cheese (paper thin slices or grated)

For the Croutons

2 large Garlic cloves
Pinch of Salt
3 TB of EVOO
2 cups of Baguettes (cut to 1/2 inch cubes)

METHOD

1. Heat the oven to 400 degrees.

2. For The Croutons: combine the Garlic, EVOO, Salt, & cubed Baguettes in a bowl. Mix until the cubes are coated evenly. Spread them onto a non-stick baking sheet & bake until the Croutons are golden. This should take about 10 minutes. Return to the bowl & set aside. (Don’t give in to the temptation to eat them before dinner.)

3. For The Dressing: add the coddled Egg, the Worcestershire Sauce, Lemon Juice, Garlic, Salt & Pepper, Anchovies, Mustard & Capers in a bowl. Whisk until smooth. Slowly add the EVOO in a steady stream while constantly whisking again until smooth & emulsified.

4. To Serve: tear the Romaine Lettuce into 1-2 inch pieces & add to a large bowl. Add half the dressing, toss, (if desired add additional dressing to taste), the Parmesan cheese & Croutons & toss again. Top with Anchovies.