Friday, July 5, 2013

RECIPE: Romaine Lettuce Tip and Caesar Salad Recipe

Tip: The best way I have found to wash lettuce is to separate each leaf, run it under cold water, tear it into pieces, dry it in a salad spinner, and store it in a towel until ready to use. 

Caesar salad recipe
Difficulty Level: Intermediate
Note: contains raw egg

3 garlic cloves
1/2 cup olive oil plus 1/4 cup extra-virgin olive oil
Coarse salt
1/2 pound crusty country bread, sliced and broken into 1 to 2-inch cubes
6 to 10 anchovy fillets (or 1 tsp Worcestershire)
1 teaspoon dry mustard
1 large egg
1 lemon
2 heads Romaine lettuce, washed, dried, and cut into 2-inch lengths
3/4 cup freshly grated Parmesan 
Freshly ground black pepper and salt to taste

1. To make the croutons, slice two of the garlic cloves and put them in a large bowl with the 1/2 cup olive oil and 1/2 teaspoon salt. Toss in the bread and coat with the oil. Place the bread on a baking sheet in a 350 F oven, and stir from time to time, until the bread is golden brown, about 15 minutes. Return the croutons to the bowl and throw away the garlic slices.

2.  To make the salad, finely mince the remaining garlic clove with the anchovy fillets. Put these in the bottom of a large salad bowl with the dry mustard and mash with a fork. Mix in the 1/4 cup olive oil. Break the egg into the center of the mixture. Squeeze the lemon juice directly onto the uncooked egg. Mix together the lemon juice and egg with a fork before incorporating the other ingredients. 

3. Put the lettuce on top of the dressing and toss with salad servers until the lettuce is coated with the dressing. Add the Parmesan and lots of freshly ground black pepper and toss again. Add the croutons and toss a third time. Add additional lemon juice if desired, salt, and pepper to taste. 
Submitted by Sarah Marder

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