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CaesarSalad for me is up there with "mac & cheese" as one of those comfort foods that tantalize the taste buds and remind you of good friends and good times. As mentioned previously Caesar Salad is an addition I have planned for a BBQ this coming weekend. We have already had the "Blood Caesars" so hail to the salad! So simple to make!! In this recipe it calls for making crouton collars which make a great presentation, but are not absolutely necessary for great flavour.
**Caesar Salad with Crouton Collars**
Collars:
1 (4-inch thick) sourdough or French baguette, cut into 2-inch thick slices
1/2 cup olive oil
Salad:
1 egg yolk, coddled
1/4 tsp salt
1 tsp coarsely ground black pepper
4 garlic cloves, minced
2 anchovies (or 1 tsp anchovy paste)
2 tsp Dijon mustard (the real stuff, not the dried stuff)
1-1/2 T freshly squeezed lemon juice
1 tsp Worcestershire sauce
1/4 cup safflower oil, or olive oil
1-1/2 tsp red wine vinegar
2 large heads romaine lettuce, outer leaves discarded, remaining inner leaves washed and thoroughly dried
4 crouton collars
1/2 cup freshly grated imported Italian Parmigiano-Reggiano
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Preheat oven to 350F.
Using your fingers, pluck the doughy section of bread away from the crust leaving a 1/4-inch thick collar of crust. Place the crusty collars in a large bowl and drizzle with olive oil. Toss and squish the bread like a sponge until the oil is evenly absorbed.
Place the oil-soaked crust collars on a baking sheet, standing up so that the hot air can circulate through the "O", and bake for approximately 20 minutes, or until collars are crispy and golden brown.
Place the egg, in its shell, in boiling water for 40 seconds. Remove, run under cold water for 15 seconds to stop the cooking process, then use as directed. (This is a coddled egg!)
To make caesar salad dressing: Add salt and pepper to the salad bowl (this creates a sandpaper-like base that will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and once again use the back of the spoon to grind it into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Make sure that each ingredient is blended into a smooth paste with the previous ingredients before proceeding.
Add the oil and vinegar. Blend well.
To serve, stand lettuce leaves upright in crouton collars. Drizzle 2 T of dressing overtop each serving, then sprinkle liberally with Parmigiano-Reggiano.
NOTE: If you don't have a rough wooden bowl, the dressing can be made (with some sacrifice) in a blender. Add the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire and vinegar. Puree. Then add the oil and pulse a few times. Add the yolk and pulse a couple more times - just enough to blend it.
This makes an absolutely delicious dressing. I usually don't make the collars and add cooked bacon and toasted croutons.
