Sunday, July 15, 2012

Gour-Maybe C.A.E.sar Salad (Cheese, Anchovy, Egg)

This Caesar has cheese, anchovy and raw egg. If you are opposed to any of those ingredients, just freaking skip this salad all together, because in my opinion, this is Caesar dressing the way it should be. The homemade dressing is easy, and if it's made in advance, the whole salad takes about 15 minutes! Great with grilled chicken or shrimp or a pasta. Recipe after the jump.

C.A.E.sar Salad (Serves 6-8)
You will need: 
  • 2 cloves of garlic, crushed and minced fine
  • 1 T dijon mustard
  • 3 T lemon juice
  • 1 T white wine vinegar
  • 1 tsp kosher salt (adjust to taste)
  • 1 tsp black pepper
  • 1 egg + 1 egg yolk, beaten 
  • 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce 
  • 5 anchovy fillets, chopped fine
  • 1/4 C olive oil (more if needed)
  • 2 hard boiled eggs, chopped
  • 1/4 C grated Parmesan cheese (freshly grated not from a can!)
  • 2 hearts of Romaine, chopped or one 5 oz prepackaged chopped Romaine Hearts

Place the 2 eggs in cold water, bring to boil. Turn off heat, let rest for 10-12 minutes. Chop lettuce and set aside. In large bowl, combine beaten egg and yolk, lemon juice, garlic, dijon mustard, worcestershire, vinegar, salt and pepper. Whisk vigorously until well combined. Add anchovy paste and anchovies and whisk again. slowly drizzle your olive oil into the mixture, whisking constantly to create a thick emulsion. Add 1/2 of the cheese and stir to combine. Adjust seasonings to taste. I love to let the dressing sit for an hour to meld the flavors. Chop your boiled eggs. Toss remaining cheese, eggs, lettuce, croutons (optional) and as much dressing as you prefer in a large bowl. Serve immediately with or without additional anchovies.

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