SILVER PALATE CAESAR SALAD
Steps:
- make the dressing
- put crushed garlic cloves or two frozen garlic cubes into a bowl or large jar
- add 2 inch length of pre-made anchovy paste (or smash 3 anchovies packed in oil to a paste)
- whisk in the 3 T lemon juice
- boil 4 c water in pan, add egg, turn off heat and let egg stand for 1 minute, immediately drain hot water and replace with very cold water until egg is cooled enough to touch
- whisk 1/2 c of olive oil into other ingredients
- crack the partially cooked egg into the mixture and whisk. be sure to scrape out the solid parts of the egg whites
- whisk all ingredients until the emulsion creates a thickened viscosity (or if using a jar, cover it with the lid and shake vigorously
- remove lettuce leaves from all three heads of romaine hearts
- fully wash and dry in lettuce washer
- hand tear leaves into salad bowl (you can remove bitter spines or include depending on the bitterness)
- add home made or store bought croutons
- add parmesano reggiano cheese (shards are best)
- add dressing (half of the quantity may be adequate), toss and serve - add or subtract quantity of dressing per taste
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