Caesar Salad

I went to a restaurant once and thought I’d eat light and order a salad.  What came was a towering sculpture of a salad, well over a foot tall, slathered in dressing and who knows what else.  It was tasty but I just remember thinking that nobody needs to eat that much salad.  I would have been eating lighter if I had ordered the burger and fries.

This is the first time I’ve made homemade Caesar dressing and it was wonderful.  Don’t be afraid of the anchovies.  They add a depth of flavor that is surprising without tasting fishy at all.  In fact, if you didn’t know they were in there you probably wouldn’t guess.  I ate a double portion of this, making me think of the “tower of salad”.  The dressing was just so good I didn’t want to stop.  You can eat this as a main dish (I did) or add in a grilled chicken breast or salmon fillet for a more hearty meal.

Homemade Caesar Salad

Homemade Caesar Salad

Caesar Salad
(from Stirring The Pot, by Tyler Florence)

4 anchovy fillets
2 egg yolks
1 tbsp. Dijon mustard
Juice from 2 lemons
2 tbsp. water
1/2 cup extra virgin olive oil
1/4 cup Parmesan cheese, plus extra for garnish
Kosher salt & freshly ground pepper
1 clove garlic, peeled and smashed with a pinch of salt and a little olive oil
2 heads romaine lettuce
1 bunch fresh hydroponic watercress
1/4 French baguette, thinly sliced and toasted

In a blender combine the anchovies, egg yolks, mustard, lemon juice and water and process for 30 seconds, until smooth.  With the blender running, slowly pour in the oil.  Stir in the parmesan, a pinch of salt and some pepper.  Refrigerate until ready to use.

To assemble the salad, smear the garlic paste over the inside of a large salad bowl.  Tear the lettuce into the bowl, add watercress and toss together.   Add enough dressing to coat the salad as desired.  Toss well and garnish with additional cheese and baguette croutons.  Serves 4.


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