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{{Template:CookTools}} | {{Template:CookTools}} | ||
| − | [[Image:Caesar salad recipe.jpg | + | {{recipesummary |
| − | + | |Servings = Serves 4 as a snack, or 6 as a [[Starter|starter]] / side [[Salad|salad]] | |
| − | + | |Difficulty = 2 | |
| + | |TotalTime = 15 minutes | ||
| + | |PrepTime = 10 minutes | ||
| + | |CookTime = 5 minutes | ||
| + | |Image = [[Image:Caesar salad recipe.jpg|300px]] | ||
| + | }} | ||
==Caesar salad - about this recipe== | ==Caesar salad - about this recipe== | ||
| − | A typical Caesar [[Salad|salad]] comprises romaine [[Lettuce|lettuce]] and croutons dressed with [[Parmesan cheese|parmesan cheese]], [[Lemon juice|lemon juice]], [[Olive oil|olive oil]], [[Egg|egg]], [[Worcestershire sauce]], and [[Black pepper|black pepper]] originally prepared tableside. Caesar Cardini (Italian-born [[Mexican]]) is credited with creating the salad. | + | A typical Caesar [[Salad|salad]] comprises romaine [[Lettuce|lettuce]] and [[croutons]] dressed with [[Parmesan cheese|parmesan cheese]], [[Lemon juice|lemon juice]], [[Olive oil|olive oil]], [[Egg|egg]], [[Worcestershire sauce]], and [[Black pepper|black pepper]] originally prepared tableside. Caesar Cardini (Italian-born [[Mexican]]) is credited with creating the salad. |
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Contrary to popular belief, the original Caesar's [[Salad|salad]] recipe did not contain pieces of [[Anchovy|anchovy]]; the slight anchovy flavour comes from the [[Worcestershire sauce]]. Cardini was opposed to using [[Anchovies|anchovies]] in his salad. | Contrary to popular belief, the original Caesar's [[Salad|salad]] recipe did not contain pieces of [[Anchovy|anchovy]]; the slight anchovy flavour comes from the [[Worcestershire sauce]]. Cardini was opposed to using [[Anchovies|anchovies]] in his salad. | ||
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In the book From Julia Child's Kitchen, Julia Child describes how she ate a Caesar's [[Salad|salad]] at Cardini's restaurant when she was a child in 1920s, and some 50 years later she sought out and called Cardini's daughter, in order to discover the original recipe. In this recipe, [[Lettuce|lettuce]] leaves are served whole on the plate, because they are meant to be lifted by the stem and eaten with the fingers. It also calls for coddled [[Eggs|eggs]] and Italian [[Olive oil|olive oil]]. | In the book From Julia Child's Kitchen, Julia Child describes how she ate a Caesar's [[Salad|salad]] at Cardini's restaurant when she was a child in 1920s, and some 50 years later she sought out and called Cardini's daughter, in order to discover the original recipe. In this recipe, [[Lettuce|lettuce]] leaves are served whole on the plate, because they are meant to be lifted by the stem and eaten with the fingers. It also calls for coddled [[Eggs|eggs]] and Italian [[Olive oil|olive oil]]. | ||
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Rather than re-create the absolute original recipe, I have chosen to go for a composite of many current 'favourite' recipes. | Rather than re-create the absolute original recipe, I have chosen to go for a composite of many current 'favourite' recipes. | ||
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===Ingredients=== | ===Ingredients=== | ||
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'''[[Salad]]''' | '''[[Salad]]''' | ||
* 1 small cos [[Lettuce|lettuce]], washed and separated into leaves | * 1 small cos [[Lettuce|lettuce]], washed and separated into leaves | ||
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'''Dressing''' | '''Dressing''' | ||
* 1 large [[Egg|egg]] | * 1 large [[Egg|egg]] | ||
| − | * 1 [[ | + | * 1 clove of [[Uses::Garlic|garlic]], peeled |
* [[Juice]] of 1 [[Lime|lime]] or [[Lemon|lemon]] | * [[Juice]] of 1 [[Lime|lime]] or [[Lemon|lemon]] | ||
* 1 teaspoon [[English mustard powder]] | * 1 teaspoon [[English mustard powder]] | ||
| Line 34: | Line 31: | ||
* 1 [[Clove garlic, crushed|clove garlic, crushed]] | * 1 [[Clove garlic, crushed|clove garlic, crushed]] | ||
* 1 tablespoon [[Olive oil|olive oil]] | * 1 tablespoon [[Olive oil|olive oil]] | ||
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===Method=== | ===Method=== | ||
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'''Croûtons''' | '''Croûtons''' | ||
| − | # Add the [[Olive oil|olive oil]] and croutons to a [[Frying pan|frying pan]], season with [[Black pepper|black pepper]], start the [[Garlic|garlic]] sizzling then add the croûtons. Toss and [[Fry|fry]] until crispy and to taste | + | # Add the [[Olive oil|olive oil]] and [[croutons]] to a [[Frying pan|frying pan]], season with [[Black pepper|black pepper]], start the [[Uses::Garlic|garlic]] sizzling then add the croûtons. Toss and [[Fry|fry]] until crispy and to taste |
'''Dressing''' | '''Dressing''' | ||
| − | # Add the [[Egg|egg]], [[Garlic | + | # Add the [[Egg|egg]], [[Uses::Garlic|garlic]] clove, [[Lime juice|lime juice]], [[Mustard powder|mustard powder]], [[Worcestershire sauce]] and the 3 reserved [[Anchovies|anchovies]] and blend until smooth. Gradually drizzle the [[Olive oil|olive oil]] into the [[Blender|blender]] as though you were making mayonaise. As long as you don't rush adding the [[Oil|oil]], you should have a [[Sauce|sauce]], the consistency of runny [[Salad|salad]]-[[Cream|cream]]. |
'''Final assembly''' | '''Final assembly''' | ||
# Finely chop the [[Anchovies|anchovies]] | # Finely chop the [[Anchovies|anchovies]] | ||
| − | # Leaving | + | # Leaving the leaves whole, but ripping up very big leaves, layer the [[Salad|salad]] leaves and [[Anchovies|anchovies]] |
# Drizzle with the dressing and sprinkle with [[Parmesan]], finishing with the croûtons. | # Drizzle with the dressing and sprinkle with [[Parmesan]], finishing with the croûtons. | ||
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===Variations=== | ===Variations=== | ||
*Add a handful of [[Wild rocket leaves|wild rocket leaves]] for a spicier [[Salad|salad]]. | *Add a handful of [[Wild rocket leaves|wild rocket leaves]] for a spicier [[Salad|salad]]. | ||
*Add sliced cooked chicken or turkey for a more substantial meal. | *Add sliced cooked chicken or turkey for a more substantial meal. | ||
| − | *Leave out the anchovies for a vegetarian version. | + | *Leave out the anchovies for a vegetarian version and use a vegetarian [[Worcestershire sauce]] - the original contains anchovies. |
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
| Line 56: | Line 50: | ||
[[Category:Salad recipes]] | [[Category:Salad recipes]] | ||
[[Category:Starters]] | [[Category:Starters]] | ||
| + | [[Category:North American recipes]] | ||
[[Category:Tex-Mex recipes]] | [[Category:Tex-Mex recipes]] | ||
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Revision as of 18:46, 29 May 2012
Caesar salad - about this recipe
A typical Caesar salad comprises romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper originally prepared tableside. Caesar Cardini (Italian-born Mexican) is credited with creating the salad. Contrary to popular belief, the original Caesar's salad recipe did not contain pieces of anchovy; the slight anchovy flavour comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad. In the book From Julia Child's Kitchen, Julia Child describes how she ate a Caesar's salad at Cardini's restaurant when she was a child in 1920s, and some 50 years later she sought out and called Cardini's daughter, in order to discover the original recipe. In this recipe, lettuce leaves are served whole on the plate, because they are meant to be lifted by the stem and eaten with the fingers. It also calls for coddled eggs and Italian olive oil. Rather than re-create the absolute original recipe, I have chosen to go for a composite of many current 'favourite' recipes.
Ingredients
- 1 small cos lettuce, washed and separated into leaves
- 1 50 g (2 oz) can of anchovy fillets, drained. Keep 3 back for the dressing as well as the reserved oil
- 40 g (1.5 oz) Parmesan cheese, freshly and finely grated
Dressing
- 1 large egg
- 1 clove of garlic, peeled
- Juice of 1 lime or lemon
- 1 teaspoon English mustard powder
- ½ teaspoon Worcestershire sauce
- 150 ml olive oil
- sea salt and freshly ground black pepper
- 1 tablespoon
Croûtons
- 2 slices of thick white bread, crusts removed and cut into bite-sized cubes
- 1 clove garlic, crushed
- 1 tablespoon olive oil
Method
Croûtons
- Add the olive oil and croutons to a frying pan, season with black pepper, start the garlic sizzling then add the croûtons. Toss and fry until crispy and to taste
Dressing
- Add the egg, garlic clove, lime juice, mustard powder, Worcestershire sauce and the 3 reserved anchovies and blend until smooth. Gradually drizzle the olive oil into the blender as though you were making mayonaise. As long as you don't rush adding the oil, you should have a sauce, the consistency of runny salad-cream.
Final assembly
- Finely chop the anchovies
- Leaving the leaves whole, but ripping up very big leaves, layer the salad leaves and anchovies
- Drizzle with the dressing and sprinkle with Parmesan, finishing with the croûtons.
Variations
- Add a handful of wild rocket leaves for a spicier salad.
- Add sliced cooked chicken or turkey for a more substantial meal.
- Leave out the anchovies for a vegetarian version and use a vegetarian Worcestershire sauce - the original contains anchovies.
