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Caesar salad

Recipe from: 21 May 2010
Preparation time: 5 mins
Cooking time: 10 mins
 
According to the international society of epicures in Paris, this is the greatest recipe made by Americans in 50 years.
 
 
 

Ingredients

 
  • Salad:
  • 3
    heads of romaine lettuce, the outer leaves removed and discarded
  • 750
    ml
    fresh sourdough croutons, roasted in the oven sprinkled with olive oil
  • Dressing:
  • 250
    ml
    extra virgin olive oil
  • 1
    coddled egg
  • 4
    cloves
    garlic, peeled
  • 3
    Tbs
    lemon juice
  • 6
    fat anchovy fillets
  • 2
    Tbs
    dijon mustard
  • 2
    tsp
    worcestershire sauce
  • 1 1/2
    cup
    freshly shaved parmesan cheese
Servings: Change Serving
 
 

Method

 
In a blender mix the egg, garlic, lemon juice, anchovy fillets, mustard and Worcestershire sauce.
 
When everything is well incorporated, pour the oil in a steady stream with the machine running.

Toss the lettuce in this sauce and cover with croutons and parmesan shavings.

serve with an ice cold Californian Chardonnay or any good Pinot Grigio.

For those of you that don’t know how to coddle an egg:

Put the egg in a saucepan and cover with water, bring to boiling point and remove from the stove.

Leave the egg in the hot water for about 2 minutes and then place it in iced water to cool it down completely.


 
 

Read more on: roast
 

NEXT ON FOOD24X

Fried chicken

2010-05-21 11:12
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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