Preparation: * Coddled egg may be substituted with 1/2 cup
mayonnaise. If doing this substitution, reduce some of the olive oil.
** Use only
good-quality Spanish or Portuguese anchovies in your dressing. Anchovy
paste may be substituted (approximately two inches squeezed from the
tube will provide the equivalent taste of one anchovy fillet). More
anchovy fillets may be added according to your personal taste.
*** Fresh lemon
juice is essential. Some chefs squeeze the lemon through a cheesecloth
to ensure that only the juice ends up in the salad. If you are careful
to keep the lemon seeds out of the salad, a simple squeeze will do.
How to make croutons:Preheat oven to 375 degrees F.
Trim the crust from day-old
peasant-style bread (Italian or French bread) and dice into 3/4-inch
cubes. Toss with enough olive oil to coat, but not drench. Sprinkle
lightly with salt and spread out on a rimmed baking sheet. Bake
approximately 10 to 15 minutes or until just golden brown. Halfway
through the baking time, give the pan a shake to make sure the croutons
toast evenly. Remove from oven and completely cool croutons. Store in
an airtight container.
How to coddle eggs: Coddling causes the yolk to become slightly thickened and warm. Bring a
very fresh egg to room temperature by immersing it in warm water
(otherwise it might crack when coddled). Place the egg in a small bowl
or mug and pour boiling water around the egg until it is covered. Let
stand for exactly 1 minute. Immediately run cold water into the bowl
until the egg can be easily handled; set aside.
How to make
Caesar Salad dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended.
Whisk in the lemon juice and Worcestershire sauce. Whisk in the coddled
egg until the mixture is thick, approximately 1 minute (this enable the
lemon juice to "cook" the eggs). Slowly drizzle in the olive oil with
one hand while vigorously whisking the mixture with the other. When the
dressing is well combined, whisk in 2 tablespoons of the Parmesan
cheese.
How to assemble
Caesar Salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash,
drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear into bite-size pieces and set aside.
In a large wooden salad bowl, add
1/3 of the dressing and toss with the croutons until well coated. Add
the Romaine lettuce pieces and the remaining dressing; toss until
coated.
How to serve Caesar Salad: Divide the salad between chilled plates and sprinkle each salad with
the remaining 2 tablespoons Parmesan cheese and coarsely ground pepper.
Serve immediately with chilled forks.
Makes 2 to 4 servings (depending on serving sizes) | 
