Caesar Salad
Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.Combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic, and lemon juice in a bowl or jar. Whisk until well blended. Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled, crack open and whisk egg into dressing. Whisk until thoroughly blended. Mash desired amount of anchovies and whisk them into the dressing. Place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons, and freshly ground pepper, toss. Serve immediately!
Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.Combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic, and lemon juice in a bowl or jar. Whisk until well blended. Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled, crack open and whisk egg into dressing. Whisk until thoroughly blended. Mash desired amount of anchovies and whisk them into the dressing. Place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons, and freshly ground pepper, toss. Serve immediately!
- 1/2 teaspoon salt
- 1 teaspoon worcestershire sauce
- 1 egg
- 1 lemon, juiced
- 1 clove crushed garlic
- 1/4 cup grated parmesan cheese
- 1 head romaine lettuce
- 3/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 tablespoon ground mustard
- freshly ground black pepper
- 1 1/2 cups garlic croutons
- 1 (2 ounce) can anchovy filets
- Carbohydrate 16.4602739318404 g
- Cholesterol 3.37600000280322 mg
- Fat 19.7384588475058 g
- Fiber 3.58757904639052 g
- Protein 4.49647875137693 g
- Saturated Fat 3.50617723570026 g
- Serving Size 1 1 Serving (179g)
- Sodium 268.302006221929 mg
- Sugar 12.8726948854498 g
- Trans Fat 0.78190023375646 g
- Calories 255 calories
Step-by-step
- Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
- In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
- Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
- Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
- To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!
Emulsion Stability and Acid Ratios
Oil volume must outweigh acid volume by a ratio of roughly three to one to build a stable suspension. Pour the extra virgin olive oil in a slow, steady stream while whisking the red wine vinegar and lemon juice vigorously. Mustard powder adds secondary emulsifiers called mucilage gums, reinforcing the bond between fat and water molecules. If the mixture breaks, add a single drop of warm water and whisk rapidly to pull the droplets back together.Storage Limitations
Raw egg dressings cannot be frozen. Freezing ice crystals puncture the protein matrices holding the emulsion together, causing the oil to separate permanently upon thawing. Store the completed dressing in a sealed glass jar in the refrigerator for no more than twenty-four hours to maintain food safety standards. Dress the romaine immediately before serving to prevent the salt from drawing out cellular moisture and wilting the leaves.
