Caesar Salad from Bev Bennett
Caesar Salad from Bev Bennett
If you prefer to use the whole romaine lettuce leaves, buy 1 large or 2 medium heads for this recipe; if you use only the hearts, buy 4 heads. Last night’s grilled chicken breast or leftover steak can enhance this dinner salad. Cut the chicken or meat into thin strips and arrange over the salad after it’s dressed. Caesar is an excellent first course for a dinner party, or you can serve it as a side dish or a light entree.
Ingrediënten
- 1 egg
- 2 tablespoons water milk, or chicken broth
- 1 garlic clove
- ½ teaspoon Worcestershire sauce
- 1 tablespoon anchovy paste or 3 anchovies, finely minced
- ¼ cup grated Parmesan cheese
- 1 tablespoon white wine vinegar
- 5 tablespoons extra-virgin olive oil
- ½ teaspoon pepper
- 6 cups romaine lettuce leaves whole or torn
- 1 cup salad croutons
Instructies
- To provide a safe alternative to a coddled egg (a Caesar standard), beat the egg and combine it with water in a small, heavy pan.
- Cook the mixture over low heat, stirring constantly with a spoon for about 4 minutes or until the egg thickens into a foamy mass and coats a metal spoon with a thin egg layer.
- Remove the egg from the pot and place it in a blender with the garlic clove, Worcestershire sauce, anchovy paste, 1 tablespoon of Parmesan cheese, vinegar, oil, and pepper.
- Turn the blender on and process about 30 seconds or until the mixture is creamy.
- Place the lettuce leaves in a large serving bowl and toss with the croutons.
- Pour on the dressing and toss gently but well.
- Sprinkle the remaining 3 tablespoons of Parmesan cheese over the salad.
