PERFECT CAESAR SALAD

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Perfect Caesar Salad image

If you don't have a large wooden bowl, the garlic and salt can be mashed into a paste on a cutting board using the side of a chef's knife.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

2 romaine hearts (about 7 ounces), leaves separated
2 garlic cloves, peeled and smashed
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, melted
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 rustic Italian loaf (about 1/2 pound), crusts removed, cut into 1/2-inch cubes (4 cups)
1 cup finely grated Parmigiano-Reggiano cheese (3 1/2 ounces)
5 oil-packed anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk

Steps:

  • Preheat oven to 400 degrees.
  • Submerge romaine leaves in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days.
  • Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
  • Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add lettuce and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.

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