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Caesar Salad Recipe - Cooking Index

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Caesar Salad

To coddle egg, place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white.

Courses: Salads
Serves: 4 people

Recipe Ingredients

1   Romaine lettuce head
1   Egg yolk - coddled
2   Garlic cloves - finely chopped (large)
2 tablespoons 30mlDijon mustard
1/4 teaspoon 1.3mlSalt
2 tablespoons 30mlFresh lemon juice
1/2 cup 118mlExtra-virgin olive oil
2 oz 56gAnchovy fillets - (1 can) - drained, chop fine
  Freshly-ground black pepper - to taste
1/4 cup 36g / 1.3ozFreshly-grated Parmesan cheese
1 cup 30g / 1.1ozToasted croutons

Recipe Instructions

Clean the lettuce of the tough outer leaves, hand-tear into bite size pieces, and carefully wash and dry.

In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly-ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A28 broadcast 04-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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