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A Caesar salad is perfect for serving at any gathering and is much easier to prepare than you might think.
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A Caesar salad seems like a simple creation, but most people don't have the courage to make it at home. Bob Blumer, the author of The Surreal Gourmet Entertains, takes the mystery out of this particular dish and assures us that anyone can prepare this delicious salad. Ingredients (amounts vary with trial and error): Salt
Pepper
1 clove garlic
Whole anchovies or anchovy paste
Worcestershire sauce
Dijon mustard
1 egg yolk
Juice of one lemon
Red wine vinegar
Safflower oil
Bread
Olive oil
Romaine lettuce
Imported Parmesan cheese Preparation: To make the croutons necessary for a perfect Caesar, slice the bread into small squares and hand toss with olive oil, squeezing gently to allow the bread to absorb the oil. Bake at 350 degrees for 15 minutes. Begin by adding salt and pepper to the bowl to give the dressing a "sandpaper" base, and mash in a clove of garlic until it has a pasty consistency. Blumer prefers to use a large wooden bowl with a rough interior so the ingredients are able to adhere to the sides. Add anchovies and continue to grind into the garlic. Add Worcestershire sauce and Dijon mustard. Boil an egg for 40 seconds to kill the bacteria without cooking it. Separate and add the yolk to the mixture. Stir in lemon juice, vinegar and safflower oil. Toss with the romaine lettuce and sprinkle with grated Parmesan cheese. Top with your homemade croutons. Blumer notes that only romaine lettuce should be used in this salad because its leaves are strong enough to wear such a heavy dressing. He also advises preparing the salad close to serving time because of the presence of raw egg yolk. Finally, toss with the dressing right before serving to avoid wilted lettuce.
GUESTS :
Paula Jhung
Author
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