Caesar Salad
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 5
- 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
Caesar Salad: A Culinary Masterpiece
There’s nothing more satisfying than a crisp, refreshing Caesar salad on a warm day. This classic dish is a staple in restaurants and home kitchens alike, and for good reason. The combination of salty, savory, and tangy flavors is simply irresistible. But what makes a great Caesar salad? It all comes down to the details.
One of the most important elements of a Caesar salad is the lettuce. Romaine lettuce is the traditional choice, and for good reason. Its sturdy leaves can withstand the dressing without wilting, and its mild flavor allows the other ingredients to shine. To get the best results, be sure to wash the lettuce thoroughly and dry it completely before using it.
The dressing is another crucial component of a Caesar salad. A good Caesar dressing should be creamy and tangy, with a hint of garlic and anchovy. To make the dressing, you’ll need extra virgin olive oil, red wine vinegar, Dijon mustard, Worcestershire sauce, garlic, anchovies, and an egg yolk. Whisk all of the ingredients together until well combined, then season to taste with salt and pepper.
Once you have the lettuce and dressing ready, it’s time to assemble the salad. Place the lettuce in a large bowl and pour the dressing over it. Toss to coat, then add the grated Parmesan cheese, crispy croutons, and black pepper. Serve immediately and enjoy!
Step-by-step
- 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!
