Yield: 4 servings
Ingredients
About 1/2 cup extra virgin olive oil
1 cup rustic bread, cut into 1-inch cubes
Salt and freshly ground black pepper
1 clove garlic, halved
2 eggs
2 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
1 large head romaine lettuce, washed, dried and torn into pieces
1/2 cup freshly grated Parmesan.
Directions
1. Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
2. Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
3. Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.
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One good man, One good recipe-what more could you ask for? My favourite is Caesar- (Roman Emperor and salad) pgt
ReplyDeleteThere is nothing like REAL from scratch Ceasar dressing! It is the best!
ReplyDeleteWhat's not to love of a Caeser salad? A delight to eat and impossible to improve upon, particularly when made with lots of anchovies and crunchy, home-made croutons. Martha Stewart has a particularly good recipe, too. It is part of her "101" series of recipes. Better than the one made tableside at the Four Seasons on Park Avenue...
ReplyDeleteMartha lpg and Reggie, yes, this is definitely one of the best salads around. Unfortunately, the ones you get when you dine out are but a poor imitation of the original. For one thing, the anchovies are nowhere to be found and that is what gives this salad its incomparable taste. And prepared tableside? That is indeed a luxury and a rare event. Only the Four Seasons... Thanks for stopping by!
ReplyDeleteThis is a word for word ripoff from NY Times Article from April 2 2010. nice try though
ReplyDeleteDear Anonymous,
DeleteI have been making this recipe since we got married in the late 60's although you may be correct in attributing it to the NYT. He was an avid reader and follower of Craig Claiborne, their food critic. I never said it was my recipe, rather my husband's.
Thank you for commenting and bring it up.