Classic Caesar Salad

A chef from a Message Board I frequent (www.cheftalk.com) is writing a book, and has been posting recipes, I've been interpreting them and executing them, below is one. Click Read more at the bottom to see the whole process

Per BDL

PS. I sometimes forget to say this, but the usual rules about sharing: If you want to share this recipe or repost it elsewhere, please attribute it to Boar D. Laze.

PPS. I'd be especially gratified if you could also mention that I've got a book in the eventual works: COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates.

PPS. Take a look at my blog. Please. Pretty please. http://www.cheftalk.com/forums/blogs...arts-i-ii.html

Here we go....I substituted the anchovy paste.....didn't have any sorry :( still hope this helps.

Quote: boar_d_laze;231008

CAESAR SALAD 4 to 6 appetizer portions, or 1 - 2 meal portions Ingredients: 1 medium or large head Romaine lettuce 2 cloves garlic, minced and divided 1/2 tsp dry mustard 1 tsp anchovy paste (or, two anchovy fillets, minced) 1 tsp Worcestershire sauce 2/3 cup extra virgin olive oil, divided 3 or 4 slices (preferably) sourdough (or French) bread 2 lemon halves 1 fresh egg (room temp or coddled) 1/2 cup grated good Parmesan cheese, divided Fresh, coarsely ground black pepper – to taste. (Optional) 2 or 3 Parmesan curls (cut with a vegetable peeler) per guest (Optional) 1 can of anchovy fillets in oil

(I just like mincing garlic so I did 3 cloves....)

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Technique: Note that the dressing will be finished and the salad tossed and served at the table. Do whatever is necessary to make it easy for yourself and to make a good show. Grab the head of lettuce around the middle with one hand, and with the other grab the first, top inch of soft, dark green leaves. Twist and tear the top off. It neither tastes nor looks good. Discard. Break the romaine leafs off from the base. Tear the leaves, by hand only, into large bite size pieces. Wash and dry them thoroughly. When they are dry, place them in a salad bowl. The lettuce should not be chilled.

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Mince the garlic cloves very fine, and place 1-1/2 (about) in a small mixing bowl. Reserve the minced half clove. Add the mustard, the anchovy paste (or minced anchovies), the Worcestershire and the olive oil. Do not mix. Allow to stand for at least five minutes and up to an hour.

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Remove the remaining anchovy fillets (if using), and arrange them on a plate in such a way that guests may easily help themselves when the plate is passed.

Again, sorry, I just put a pinch of salt in...

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Meanwhile, prepare the croutons by tearing the bread into bite size croutons.

Don't let the knife fool ya, I didn't use it for the bread....

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Heat 1/3 cup olive oil to frying temperature in a large skillet or saute pan over medium-high heat.

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Put the bread in the oil, and start tossing immediately so the pieces are evenly coated in the oil.

(I know I know...we do a real, look ma, no tongs toss later...)

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Continue tossing the bread as it toasts/fries in the pan. So it toasts evenly. When the bread is a light gold, add the reserved garlic and continue tossing. Continue tossing until the bread is GBD, but do not, under any circumstances, allow the garlic to burn.

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Remove from the pan, and drain briefly on a paper towel. Taste. They’re wonderful. You earned it. Some croutons will be crisp all the way through, while some will still be a bit chewy.

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Add the croutons to the lettuce while still warm.

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Bring the lettuce to the table along with the remaining ingredients. At the table, mix the dressing with a fork until the mustard is well blended.

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Scatter a few tablespoons of cheese on the lettuce.

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Add 1/4 cup grated Parmesan cheese to the dressing, and reserve the remaining cheese to pass among the guests later.

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Squeeze the lemon juice from half a lemon into the mixing bowl...

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...then break the egg into the mixing bowl.

(I know, the egg was in in the last pic! ;) )

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Mix very well with the fork.

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Dip the top of the handle of the fork into dressing, and taste. Adjust for lemon (should be very lemony).

(needed another squeeze of lemon)

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Pour the dressing over the lettuce and croutons and toss. Grind black pepper over the salad in an amount consistent with the guest who least likes pepper. Plate the salad, and garnish with Parmesan curls if using. Pass the plates to the guests. Allow the guests to pass the black pepper, the extra cheese, and the anchovies.

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Note 1: Wherever Caesar Salad originated, this is not the “original Caesar Salad as made at Caesar Cardini’s.” This is a “classic” Caesar Salad as became popular in Southern California in the early fifties and then through the U.S. This particular version is an homage and fairly faithful to the salad as it was made at Nickodell’s Restaurant on the corner of Melrose and Gower, next to Paramount and a few other studios. Nickodell’s was very popular with a lot of Hollywood from the mid fifties and into the eighties when it was sold for real estate to Paramount. This version is much better than anything Cardini dreamed. Chop me no teakettles from “original.” I mean it. The fresh croutons as specified here make the salad even better than Nickodell’s. Note 2: Caesar Salad dressing is not white, it is not light. It is lemony, cheesy, salty, tan and rich. If it is not lemony, cheesy, salty, tan and rich it is not Caesar Salad dressing. Note 3: In this version, cheese is added to the dressing and forms part of the emulsion. This dressing will cling to the leaves better than any other dressing you’ve tried. Guaranteed. Note 4: Caesar Salad is not made with whole romaine leaves so the diner is forced to use her knife. That is a Ramsay perversion, I have no idea why he does it. Caesar Salad contains romaine lettuce only. If other lettuce is used, the salad is not a Caesar Salad, but something else with Caesar Salad dressing. You may call it what you will. “Great Caesar’s Ghost” is fine by me. Note 5: Anchovies are always a concern. People who, under no circumstances, eat anchovies will not have any problem with the anchovy paste in the dressing – as long as you don’t tell them until they ask for the recipe. However, you may substitute a tsp of kosher salt for the anchovies at the loss of some flavor. Note 6: Whether coddled or just plain raw, the egg for this salad dressing is substantially raw. Reasonably fresh eggs are not a danger to people outside of the “four ‘very’ categories.” The four “verys” are: The very young, the very old, the very sick, and the otherwise very susceptible (allergies, for instance). The egg may be omitted, but the salad is much poorer for it. There is no substitute.

End Results

do you guys like it centered? or should I fix it...

also...disclaimer: Fiance is wearing her work scrubs after a loooong shift, not trying to make a fashion statement.....(she made me add that)