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Caesar Salad Recipe
A salad invented in Tijuana in Mexico, and popularised at Chasen's Restaurant in New York.
The ingredients must include, Cos lettuce (or their baby version, called Little Gems), which are called Romaine in the U.S.A; freshly grated Parmesan cheese; and a dressing made with Anchovy fillets, Egg yolks; Garlic and Worcestershire sauce. The whole, is topped by croûtons and more anchovies. Nothing else is true Caesar Salad.
These days variations abound, with added chicken etc. One we like is the replacement of the lettuce element by Curly Kale (stripped of it’s though stems). It needs to ‘sit’ in the dressing for a few minutes for the dish to work well though!
Equipment needed: a pestle & mortar, liquidiser or food processor.
Ingredients for Caesar Dressing:
1 clove of Garlic, peeled
½ teaspoon (2ml) Salt
2 Egg Yolks – the whites can be kept (or even frozen) for another occasion
1 tin of brown Anchovies fillets
1 teaspoon (5ml) of Dijon Mustard
The juice of 2 Lemons, sieved (if you have a microwave, more juice can be abstracted if you warm them for about 10 seconds)
15 fl. oz./¾ pint/400ml Sunflower, or other light oil – (olive oil is too overpowering)
4 tablespoons/60gr of freshly-grated Parmesan – see below for serving
A little Salt & freshly-ground Black Pepper
- In a pestle & mortar, grind up the clove of garlic with the first half-teaspoon of salt - alternatively, if you have a food processor this can be used, and the complete sauce made in this.
- A decision has to be taken at this stage - food processor or manual. If using the latter, transfer the garlic to a bowl large enough to hold all the ingredients.
- Add the 4 anchovy fillets and mix them up/ grind them down until they're crushed.
- Add the mustard and egg yolks and lemon juice. Mix all together.
- Slowly blend in the oil so it amalgamates.
- Add salt and pepper to your liking.
To serve - A bowl of freshly-grated Parmesan, and a scattering of croutons on top of each helping.