Friday, May 15, 2015

Arturo's Caesar Salad

Arturo's Caesar Salad

The Special Taste Of Florida

I have gotten this book several years ago at an airport gift shop. I remember grabbing a blanket and reading this the entire flight. While all the recipes looked irresistible, I never made one dish. I love making fresh Caesar salads so I figured this was a great opportunity to test a recipe from this book.

Before you flip out, an authentic Caesar dressing is always to have anchovies in some form, whether it be and should be fillets or anchovy paste. That being said, probably 95% of  Caesar salads you have eaten had anchovies.
Of course, there is also the controversy of using raw egg yolk, I have always used raw egg and never had any issues. Do what you feel comfortable with.

2 cloves garlic, crushed
3 anchovies, crushed
1/4 cup extra virgin olive oil
1/2 lemon, juice only
2 dashes Worcestershire sauce
2 egg yolks
1 tablespoon Grey Poupon Mustard
4 tablespoon Parmesan  cheese, freshly grated
Fresh ground pepper
Fresh croutons
1 head romaine lettuce, hearts

Rinse the romaine well, drain row or pat dry, and set aside. In a large wooden bowl, mash the garlic and anchovies together into the bottom of the bowl with the fork. Add the egg yolk and mustard, then mix well. Add the Worcestershire and lemon juice, again mix well.
Add the romaine, croutons and Parmesan cheese. Toss well and add the olive oil along with the pepper. Continue to toss for another minute.

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