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Homemade Caesar Salad
2 eggs
2 cloves garlic, minced
8-10 minced anchovy filets or 1 tablespoon anchovy paste
1-1/2 teaspoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons capers
1-1/2 teaspoons coarse salt
1-1/2 teaspoons ground pepper
2/3 cup extra virgin olive oil
2 large heads of romaine lettuce
1 cup shredded Parmesan cheese
First, coddle the eggs: Place the eggs in a small pot of boiling water for 45 seconds, no more, no less. Remove them and set them aside to cool.
Prepare the croutons next.
- Croutons:
1/4 cup extra-virgin olive oil, or more
3 cups of 1/2-inch French bread cubes
2 teaspoons minced garlic
1/2 teaspoon salt
Heat the oil in a large skillet or sauté pan and stir in the garlic and salt. Add the bread and cook over medium-low heat, tossing often, until the bread is browned, about 10 minutes. Add more oil when/if you need it. Drain the croutons on paper toweling. Cool completely and store in an airtight container if not using them right away.
In a small mixing bowl, stir together the garlic, anchovies or anchovy paste, Worcestershire sauce, lemon juice, mustard, capers, salt and pepper. Now add the coddled eggs and whisk until smooth. Very slowly pour in the olive oil, whisking constantly. If you add the olive oil too quickly, it will not emulsify. Done right, the mixture resembles mayonnaise.
To assemble the salad, tear the lettuce into 1-1/2 inch pieces in a salad bowl, removing any outer, shabby looking romaine leaves. Add the Parmesan cheese and dressing to the bowl and toss thoroughly. Serve and top with croutons.
Your new, soon-to-be-loved homemade Caesar Salad recipe serves 6.
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