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Caeser Salad
Ingredients:
- 3 tablespoons pus 1/4 cup (105 ml) - Olive Oil
- 2 medium cloves - Garlic Clove
- 3 cups hearty bread cut into 3/4 inch cubes - Bread
- 2 ounces finely grated - Parmesan Cheese
- 1 - Egg Yolks
- 1 tablespoon(15ml) - Lemon Juice
- 2 to 6 - Anchovy Fillet
- 1/3 cup(80ml) - Canola Oil
- 2 heads - Lettuce
📖 Instructions:
Ingredients 3 tablespoons plus 1/4 cup (105 ml) extra-virgin olive oil, divided 2 medium cloves garlic, minced (about 2 teaspoons) 3 cups hearty bread, cut into 3/4-inch cubes 2 ounces finely grated parmesan cheese (about 1 cup), divided Kosher salt and freshly ground black pepper 1 large egg yolk (see note) 1 tablespoon (15 ml) juice from 1 lemon 2 to 6 anchovies (see note) 1 teaspoon (5 ml) Worcestershire sauce (see note) 1/3 cup (80 ml) canola oil 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact Directions Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat. A collage showing chopped garlic being steeped in olive oil, strained, and then added to cubes of brad. Serious Eats / Diana Chistruga Add 2 tablespoons parmesan cheese, toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons parmesan. Allow to cool. A collage showing the garlic bread cubes being tossed with cheese, baked on a sheet pan until golden, and then tossed again with more cheese. Serious Eats / Diana Chistruga While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper. A collage showing ingredients being blended using an immersion blender in order to create the dressing, and then additional olive oil being whisked in, with salt and pepper being added as a final step. Serious Eats / Diana Chistruga To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve. A collage showing romaine lettuce leaves with dressing, cheese, and croutons being added, and lastly the composed salat served in a ceramic bowl. Serious Eats / Diana Chistruga Special Equipment Immersion blender or food processor, fine-mesh strainer, rimmed baking sheet Notes If you're concerned about the safety of using raw egg in this recipe (while pregnant, or just in general), you can either purchase already-pasteurized eggs, or pasteurize yours at home using a sous vide circulator set at 135°F (57°C) for two hours. The amounts of Worcestershire sauce and anchovies used can be varied according to taste. This recipe will make more dressing than you need for four servings. Extra dressing can be stored in the refrigerator for up to 1 week.
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