Subj : Salad Bar - 04
To   : All
From : Dave Drum
Date : Sun Oct 05 2025 06:56 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caesar's Caesar Salad
 Categories: Greens, Vegetables, Seafood, Cheese
      Yield: 3 servings
 
MMMMM---------------------------SALAD--------------------------------
      1 lg Head romaine lettuce (about
      1    Pound)
      1 lg Egg
      4    Anchovy fillets; minced
    3/4 ts Dijon mustard
      2 tb Fresh squeezed lime juice
  1 1/2 ts Worcestershire sauce
    1/4 ts Kosher salt
    1/2 ts Coarse ground black pepper
    1/2 c  Extra-virgin olive oil
    1/4 c  Fine grated Parmesan; more
           - for garnish

MMMMM--------------------------CROUTONS-------------------------------
    1/4 c  Olive oil
      4 cl Garlic; minced
     20    Baguette slices; 1/4" thick
 
  Crisp the romaine lettuce: Trim and discard the base,
  then separate the leaves, rinse them in cold water and
  drain. Spread them out on two clean kitchen towels (or
  paper towels), gently roll them up and refrigerate them
  for at least an hour.
  
  Make the croutons: In a small bowl, mix the olive oil
  and the garlic until well combined. Heat the oven to 375
  degrees and set a rack in the middle.
  
  Place the baguette slices on a large baking sheet in a
  single layer. Generously brush the tops with the garlic
  oil, then swipe the slices around the pan to make sure
  their sides underneath soak up the olive oil mixture
  that soaks through to the bottom. Toast in the oven for
  13 to 15 minutes, turning halfway through, until browned
  and crunchy. Set aside.
  
  While the bread toasts, in a small saucepan, bring water
  to a boil over medium-high heat. Using a slotted spoon,
  gently lower the egg into the water, release it and let
  it cook for 1 minute. Remove with the slotted spoon and
  set aside to cool.
  
  In a large wooden bowl, using the back of a soup spoon,
  mash the anchovies with the garlic, mustard, lime juice
  and Worcestershire sauce, pressing the mixture against
  the bowl in circular motions, mixing it well until it
  thickens and turns into a creamy paste. Cracked the
  cooled egg into a separate bowl, and add the yolk to the
  wooden bowl, discarding the egg white. Using a fork or a
  whisk, mix thoroughly to combine. Add the salt and
  pepper and mix well. Slowly, pour in the 1/2 cup olive
  oil, whisking vigorously to emulsify the dressing as you
  do. Add the grated Parmesan and continue mixing until
  very thickened.
  
  Add the cold lettuce leaves and, using tongs or your
  hands, toss to coat with the dressing. Serve on a couple
  of plates. Smear the croutons into the remaining
  dressing in the bowl and tuck them into the lettuce,
  including a few on top. Add more Parmesan to taste and
  serve immediately.
  
  Recipe from: Javier Plascencia
  
  Adapted by: Pati Jinich
  
  Yield: 2 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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