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Thai Chile

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Caesar Salad

This recipe was inspired by Cook’s Illustrated which featured a great article on the origin, and the fundamentals, of everyone’s favorite salad. I have modified theirs by reducing the amount of lemon juice, increasing the Parmesan and the garlic, seasoning the croutons, and omitting the anchovy. It is delicious.  This makes before-dinner salad for four persons.

1 head Romaine lettuce, chopped
1 cup Parmesan, grated

For Dressing

1 large egg
2 tablespoons fresh lemon juice (1 large lemon)
1 teaspoon Worcestershire sauce
teaspoon salt
10 grindings fresh black pepper
2 clove garlic, pressed
cup olive oil

For Croutons

cup extra-virgin olive oil
3 cups bread cubes, inch, crusts trimmed
4 cloves garlic, cut in half
1 teaspoon Mrs. Dash's Onion & Herb seasoning
1 teaspoon salt

Heat oven to 350.

Mix garlic, salt and oil in small bowl and set aside for 20 minutes. Spread bread cubes out on baking sheet. Drizzle oil through mesh strainer evenly onto bread; toss to coat and sprinkle with Mrs. Dash's. Bake until golden and crunchy, about 15-20 minutes. Cool to room temperature. Croutons can be stored in airtight container for one day.

To prepare the dressing first bring water to boil in a small saucepan. Carefully lay in a large egg and boil for 45 seconds. Remove with slotted spoon and when cool enough to handle, crack egg into small bowl with all other dressing ingredients expect the oil and whisk (or use blender) until smooth.

Add the oil in a slow, steady stream, whisking constantly until smooth. Adjust seasonings if desired. Dressing may be kept in fridge for up to a day. Shake well before using.

Place lettuce in large bowl, drizzle with half the dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing and toss to coat well. Just before serving add the croutons.

 

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