Thursday, January 14, 2010

Classic Caesar Salad



1-2 Heads of Romaine

4 oz bread crusts removed
1-2 oz olive oil

6 anchovy Fillet
     or 1 tbs Anchovy paste (easier option)
1 tsp crushed garlic
1 egg, beaten
3 tbs lemon juice
4-6 oz oilve oil
tt salt and pepper

1/4 cup parmesan cheese grated

Wash and drain romaine. cut into manageable size pieces. Keep covered with a wet paper towel in the refrigerator until just before service. Cut bread into small cubes. Heat 1 oz olive oil in a nonstick pan. toss cubes and saute until crisp.

To prepare dressing, mash anchovies and garlic together to create paste.  Beat in the egg and lemon juice. drizzle the olive oil in slowly while whisking. Season with salt and pepper to taste.

Toss Romaine, Parmesan cheese and bread with dressing just before service.

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