Caesar Salad Recipe
Ingredients
romaine lettuce 1 pc
croutons - large (approx. 3cm) sq
fresh parmesan sq
eggs 2 pc
garlic cloves 2 pc
virgin olive oil 9 tbs
juice of lemon 1 pc
Worcestershire Sauce sq
Method
1. For each person select 6 to 8 whole leaves of Romaine
2. Wash, drain, wrap in paper towels, and refrigerate until serving
3. Crush the garlic into a paste and mix with 1/4 tsp salt and 3 tbs of the oil and allow to sit for 1 hour
4. Strain into medium frying pan, heat to warm and add pre-made croutons, toss until well coated and remove to a bowl
5. Coddle the eggs (boiled for 90 seconds only)
6. Break in half, scoop out and break up / combine with a fork
7. To assemble salad, have all ingredients in small bowls surrounding a large salad bowl
8. Put romaine into large bowl and pour 4 tbs olive oil over it and toss
9. Season with freshly milled pepper and rock / sea salt and 2 more tbs oil, and toss again
10. Add lemon juice, 6 drops of Worcestershire sauce and the eggs, and toss
11. Add fresh Parmesan cheese shavings or grated and toss
12. Add croutons and toss twice more
13. To serve, arrange leaves on plates, stems pointing out (so they may be easily picked up), and sprinkle the croutons over
14. Eat with fingers (or forks and knives if you prefer)
Chef's Tip:
The croutons should be pre-cooked and then given a warming and flavoured with the garlic oil .
The eggs should be coddled only; placed in cold water with a hint of vinegar brought to a gentle boil and simmered for 90 seconds only, cut in half straight away and used immediately. The eggs will only be partially cooked, but by coddling them, it makes them safe to eat (as opposed to raw eggs in mayonnaise) but still allows for an emulsion to take place and the dressing to be creamy.
Read also: Potato Cake With Goat's Cheese Recipe Gazpacho Soup Recipe
Borscht Soup Recipe Red Onion Galettes Recipe Fish Soup Recipe
|
