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| Caesar Salad |
Restaurateur Caesar Cardini of Tijuana originally served his namesake salad sans
utensils, obviously knowing what generations of romantics have always known —
food eaten by hand is sexy.
Ingredients
1 oil-packed anchovy fillet, finely chopped
3 heaping tablespoons packed grated Parmesan cheese, preferably Reggiano
2 tablespoons Hellmann’s mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon Worcestershire sauce
1/4 cup extra virgin olive oil
3 tablespoons olive oil
2 garlic cloves, peeled, flattened
8 1 inch cubes crustless sourdough bread
2 hearts of romaine lettuce, leaves separated
6 cherry tomatoes, halved
Parmesan shavings, preferably Reggiano [I like to use a vegetable peeler for the
shavings]
Method
Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated
Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and
Worcestershire sauce. Gradually whisk in 1/4 cup olive oil.
Cook’s Note: Dressing can be made 1 day ahead. Cover and refrigerate. Bring
to room temperature and re – whisk before using.
Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat. Add
flattened garlic and sauté until golden, about 4 minutes; discard garlic. Add
sourdough bread cubes and sauté until golden brown and crisp, about 9 minutes.
Transfer bread cubes to paper towels and drain.
Cook’s Note: Can be made 1 day ahead. Cool completely, then store airtight at
room temperature.
Arrange 4 large romaine lettuce leaves on each of 2 plates. Top each with 4 smaller
leaves; top lettuce with tomatoes.
Cook’s Note: Can be made 3 hours ahead. Cover with plastic wrap and
refrigerate.
To serve: Drizzle salads with dressing. Top with croutons and Parmesan shavings.
Season generously with pepper and serve.
utensils, obviously knowing what generations of romantics have always known —
food eaten by hand is sexy.
Ingredients
1 oil-packed anchovy fillet, finely chopped
3 heaping tablespoons packed grated Parmesan cheese, preferably Reggiano
2 tablespoons Hellmann’s mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon Worcestershire sauce
1/4 cup extra virgin olive oil
3 tablespoons olive oil
2 garlic cloves, peeled, flattened
8 1 inch cubes crustless sourdough bread
2 hearts of romaine lettuce, leaves separated
6 cherry tomatoes, halved
Parmesan shavings, preferably Reggiano [I like to use a vegetable peeler for the
shavings]
Method
Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated
Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and
Worcestershire sauce. Gradually whisk in 1/4 cup olive oil.
Cook’s Note: Dressing can be made 1 day ahead. Cover and refrigerate. Bring
to room temperature and re – whisk before using.
Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat. Add
flattened garlic and sauté until golden, about 4 minutes; discard garlic. Add
sourdough bread cubes and sauté until golden brown and crisp, about 9 minutes.
Transfer bread cubes to paper towels and drain.
Cook’s Note: Can be made 1 day ahead. Cool completely, then store airtight at
room temperature.
Arrange 4 large romaine lettuce leaves on each of 2 plates. Top each with 4 smaller
leaves; top lettuce with tomatoes.
Cook’s Note: Can be made 3 hours ahead. Cover with plastic wrap and
refrigerate.
To serve: Drizzle salads with dressing. Top with croutons and Parmesan shavings.
Season generously with pepper and serve.
