CAESAR SALAD

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Caesar Salad image

Rebecca Charles, the chef and owner of Pearl Oyster Bar in Manhattan, gave The Times her instructions for making Caesar salad only in the vaguest of terms. She had promised her mother, whose recipe it is, not to give out the complete one. It is still delicious.

Provided by Amanda Hesser

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 eggs
2/3 cup extra-virgin olive oil
2 large cloves of garlic, finely chopped
1 teaspoon dry mustard
3 tablespoons lemon juice
Coarse salt or kosher salt
Freshly ground black pepper
4 slices day old bread, cut into 1/2-inch cubes
2 small heads romaine lettuce (a mixture of red and green, if available), trimmed, large leaves discarded
4 anchovies, rinsed, dried and finely minced
1/4 cup freshly grated Parmesan cheese

Steps:

  • Fill a small pan with water and bring it to a boil. Add the eggs and coddle for about 45 seconds. Remove from the water. In a bowl, whisk together olive oil, garlic and dry mustard. Crack the eggs into the olive oil and whisk. Add the lemon juice and season to taste with salt and pepper. Set aside.
  • Preheat the oven to 300 degrees. Toast the bread cubes on a baking sheet in the oven for 15 to 20 minutes; they should not brown. Tear lettuce into a large bowl. Add anchovies, Parmesan, croutons and half the dressing. Toss until leaves are generously coated. Taste, adding more dressing, anchovies or salt if needed. Place a handful on each of four plates.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 33 grams, Carbohydrate 25 grams, Fat 42 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 807 milligrams, Sugar 5 grams, TransFat 0 grams

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