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    Caesar Salad


    Source of Recipe


    Julia Child's "The Way To Cook"


    Recipe Introduction


    Julia says, “You will hardly be a Caesar enthusiast if you’ve dined only on restaurant varieties made with cheap oil, store-bought croutons, garlic powder, and old bottled cheese! But what a marvelous salad it is when prepared with fresh ingredients.” Can’t you just hear her? She also points out that anchovies weren’t part of the original recipe, but opines that if we like, we can add them. Just mash to a paste with a bit of the olive oil and add them before adding the cheese.


    List of Ingredients


    • 1 - 2 heads fresh young romaine lettuce (about 1 lb.)
    • 2 large cloves garlic
    • about 3/4 c. extra virgin olive oil
    • salt and pepper
    • 2 c. plain unseasoned homemade croutons
    • 2 eggs
    • juice of 1 lemon
    • Worchestershire sauce
    • 1/4 c. best-quality imported Parmesan cheese, freshly grated


    Instructions


    1. FOR THE LETTUCE: Wash and dry the lettuce. Break small leaves into cross-wise halves or thirds, separate leaves from their central rib, discard the tough rib, and tear the leaf halves into halves or thirds. Place the lettuce in your salad bowl, cover with slightly dampened paper towels, and refrigerate.
    2. FOR THE CROUTONS: Mince and mash the garlic with ¼ t. of salt, then with 3 T. of the oil. Strain into a small frying pan, pressing the oil out of the garlic. Set over medium heat; when hot, turn in the toasted croutons, tossing and turning them for a minute or so to coat them with the oil. Drain on a paper towel.
    3. THE EGGS: Pierce the large ends of the eggs with and egg pricker or push pin, and lower them into a pan of boiling water. Boil exactly 1 minute; remove them and set aside. NOTE: YOU CAN PREPARE EVERYTHING TO THIS POINT SEVERAL HOURS IN ADVANCE.
    4. FINISHING THE SALAD: Pour 3-4 T. of oil over the lettuce and toss to coat the leaves nicely. Sprinkle on ¼ t. salt, several grinds of pepper and toss again. Squeeze on the lemon juice, add 6 drops of Worchestershire sauce, break in the eggs, and toss to blend. Taste a leaf, and correct seasoning. Toss briefly with the cheese and finally with the croutons. Serve at once.


    Final Comments


    Serves 6.

    NOTE: I used only one egg and used the juice of 1 ½ lemons.



 

 

 


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