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Caesar
Salad
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1 large head fresh, cold, crisp Romaine lettuce
1 clove fresh garlic
about 1⁄4 - 1⁄2 cup good virgin olive oil
2 tablespoons white wine vinegar
1⁄2 teaspoonful anchovy paste
salt, pepper
1(+/- cup) freshly grated Parmesan *
Croutons
Well in advance, like days ahead, rinse the lettuce head and put
in an airtight container in the fridge to crisp. Always make a fresh
cut at the bottom of the head of lettuce. It helps speed the process.
In a large salad bowl, put minced garlic and rub around the bowl.
Cut lettuce into bite size pieces. Just chop the end off the head,
discard and continue chopping (slicing?) and throw lettuce in the
bowl. Add a little oil and toss, add more and so on until the lettuce
is shiny, but not too oily. Salt comes next, toss. Don’t over
salt. The cheese is pretty salty. Grind some fresh pepper in and
toss again. Mix vinegar and anchovy paste in a small bowl and add
to the salad. Toss some more. Add Parmesan last, toss again, taste,
adjust seasoning. Croutons go on top just before serving or serve
separately. Note: The original recipe includes a 1 minute egg to
be tossed in with all the rest. Too scary.
* I prefer the Stella brand of Parmesan cheese. It’s cheaper
than the nice Parmesan in the special cheese counters but seems
to be the right flavor and texture for this. I use the very fine
shredder on the Kitchenaid mixer to grate the cheese.
-Marion Hutchins
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