Mom’s Definitely-Not-Sicilian Sicilian Caesar Salad
Mom’s Definitely-Not-Sicilian Sicilian Caesar Salad
I didn’t grow up on a creamy Caesar. Instead, it was my mom’s garlicky version that she would credit to her rustic roots and Sicilian heritage. But after doing some research (read: Google), I found that Caesar’s roots are not only not in Italy, they’re totally Sun-In! (I knew he wasn’t a natural blond.) My other, perhaps more relevant discovery was that there seems to be no trace of a “Sicilian Caesar” in existence. So this is a Caesar that is actually sans predictable mayonnaise, and with an egg, lemon juice, and lots of garlic instead: a Caesar that has spent a few too many hours on the beaches of Tulum, has basted in bronzer, and is dying to let you know that it visited its grandmother in Italy once and has the Instagrams to prove it. Either way, it’s delicious and perfect for a dinner party with guests who have last names that end in vowels. And if you want to make it authentically Robin (my mom), be sure to serve it with lots of love, but also a backhanded compliment that leads to dramatic hand movements and unnecessary F-bombs. Ah, the tastes of home.
Ingrediënten
FOR THE SEASONED CROUTONS
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ÂĽ teaspoon dried oregano
- ÂĽ teaspoon dried basil
- ÂĽ teaspoon dried thyme
- Pinch of kosher salt
- 1 small baguette cut into ½-inch cubes (about 4 cups)
FOR THE SALAD
- 1 garlic clove cut into quarters
- â…“ cup olive oil
- ½ teaspoon kosher salt plus more for seasoning
- â…› teaspoon freshly ground black pepper plus more for seasoning
- 1½ to 2 romaine hearts torn into bite-size pieces (about 8 cups)
- 1 egg
- 2 tablespoons freshly squeezed lemon juice from 1 medium lemon
- 1 cup seasoned croutons
- ÂĽ cup freshly grated Parmesan cheese
- 6 anchovy fillets optional
Instructies
- First make the seasoned croutons: Preheat the oven to 350ÂşF.
- In a small saucepan over medium heat, combine the butter, olive oil, garlic powder, onion powder, oregano, basil, thyme, and salt.
- Cook until the butter is melted and the flavors are combined, 2 to 3 minutes.
- Remove from the heat.
- (If not using immediately, store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.)
- Put the bread cubes in a large bowl and pour the butter mixture over them.
- Toss to coat, then spread the cubes on a baking sheet in a single even layer.
- Transfer to the oven and bake for 12 to 15 minutes, tossing halfway through, until light brown and toasted.
- Remove from the oven and let cool.
- Make the salad: In a small bowl, marinate the garlic in olive oil for 30 minutes.
- Stir in the salt and pepper.
- Place the romaine lettuce in a large salad bowl.
- Remove the garlic pieces from the oil, discard the garlic, and pour the oil over the romaine.
- Toss lightly.
- Season with salt and pepper.
- Break the egg over the salad, add the lemon juice, and toss again.
- Add the croutons and Parmesan.
- Garnish with the anchovies, if using.
- Serve immediately.
Notes / Tips / Wine Advice:
Traditionally, Caesar salad was made tableside by a waiter dressed in a tuxedo who could toss together romaine lettuce, a whole egg, cheese, and garlic. Yes, a whole egg.
While most dressing can be made in advance, this dressing, because of the raw egg, should be made the day you are planning to use it. While it’s safe for healthy adults to consume raw eggs, those with compromised immune systems, the elderly, and pregnant women should avoid them.
While most dressing can be made in advance, this dressing, because of the raw egg, should be made the day you are planning to use it. While it’s safe for healthy adults to consume raw eggs, those with compromised immune systems, the elderly, and pregnant women should avoid them.
