Caesar Salad

This recipe should be in every chefs repertoire. It’s sophistacted  and complex yet simple to make . You may be making copies of this one for friends!

This recipe should be in every chefs repertoire. It’s sophistacted  and complex yet simple to make . You may be making copies of this one for friends!

Croutons:

1 tablespoon olive oil

1 clove minced garlic

1 cup bread cut into ½”cubes

Heat olive oil in large skillet. Add garlic and bread cubes. Toss well to coat cubes with oil and garlic. Toast in skillet until light golden brown. Set aside Until ready to assemble salad.

Caesar Dressing :

2  teaspoons Anchovy Paste

1 tablespoon chopped Capers

1 tablespoon Dijon Mustard

1 Egg Yolk

1 clove minced Garlic

3/4 cup Olive Oil

1 tablespoon Champagne vinegar

1 tablespoon Lemon juice

¼ cup Heavy Cream

a good pinch of Sea Salt

Fresh Cracked  Pepper

In medium bowl , whisk together anchovy, capers, mustard, egg yolk, and garlic.

In a slow steady stream, whisk in oil, then the vinegar, and the lemon juice.

Stir in heavy cream. Season with salt and pepper.

2-3 hearts romaine lettuce

½ cup Caesar Dressing

½ cup shaved Parmesan Cheese

In a large salad bowl tear lettuce into bite sized pieces. Toss with Caesar dressing coating all the leaves generously. Sprinkle with Parmesan and croutons.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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