Gloria's Caesar Salad
This recipe comes from our friend Gloria Buccione. I always said that the best flavor came from when she tossed the salad. Even though I'm not Italian, this has become a family favorite and is always requested when we go for family dinners.
This recipe comes from our friend Gloria Buccione. I always said that the best flavor came from when she tossed the salad. Even though I'm not Italian, this has become a family favorite and is always requested when we go for family dinners.
- Carbohydrate 8.35190333333333 g
- Cholesterol 49.6166666666667 mg
- Fat 13.1357093515929 g
- Fiber 4.45533479910096 g
- Protein 9.22985983333333 g
- Saturated Fat 2.92296576918795 g
- Serving Size 1 1 Serving (254g)
- Sodium 174.928300000365 mg
- Sugar 3.89656853423238 g
- Trans Fat 0.798877867161138 g
- Calories 180 calories
Step-by-step
- In a large wooden salar bowl, crush garlic cloves.
- Add anchovies and mash well.
- Add dry mustard.
- Break egg in bowl and beat.
- Add Real Lemon (or juice of 1 large lemon) and whip.
- Add vinegar, Worcestershire, olive oil, and Parmesan cheese, mixing all ingredients.
- Add the Tobasco for flavor.
- Finallly add the lettuce (patted dry and torn into bite size pieces).
- Stir with wooden sppon to coat leaves, serve immediately.
How does a raw egg emulsify oil and vinegar into a cohesive dressing without separating mid-toss? The answer lies in lecithin, a natural surfactant found in egg yolks that binds fat and water molecules together when agitated vigorously. Preparing this classic emulsion requires deliberate technique rather than rushed movements, transforming pantry staples into a rich, glossy coating.
- Crush the garlic cloves directly against the rough interior of a wooden bowl to release aromatic oils without requiring a separate cutting board.
- Pat the romaine leaves completely dry with paper towels after washing; residual moisture will dilute the dressing and prevent it from clinging to the greens.
- Melt the drained anchovies completely into the garlic paste before introducing any liquids to ensure a savory background note rather than distinct pieces of fish.
- Substitute pasteurized liquid whole eggs in a 1:1 volume ratio if consuming raw shell eggs presents a health concern for your diners.
- Tear the romaine lettuce by hand rather than cutting it with a stainless steel knife to minimize edge bruising and premature browning.
Pair this crisp salad with a rich, high-fat main course such as roasted pork loin or pan-seared ribeye, as the sharp acidity of the lemon and vinegar cuts directly through heavy proteins. Serve the finished dish immediately after tossing to preserve the structural integrity of the leaves before the salt draws out excess moisture.
