food for thought

by michelle

caesar salad

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It is said that the  chef and restaurateur Caesar Cardini invented this salad in 1924 when a rush depleted his kitchen’s supplies. Since then many versions have appeared on countless menus globally, and for good reason!

caesar-salad

The most important ingredient is the lettuce. A good romaine lettuce will have leaves of a consistent size which can be kept whole. Wash thoroughly and spin or shake to dry. Use good quality bread for the croutons. Cut the bread, place it on a baking sheet, drizzle with olive oil and season with freshly ground black pepper. Bake in a moderate oven until golden brown and set aside until ready to use. Cut some bacon into strips and place them on baking paper on a baking sheet. Bake in a moderate oven until crisp and set aside. If you choose to include anchovies (I did) either leave them whole or cut them into small pieces and set aside. Meanwhile make a dressing. Combine 1 finely chopped anchovy, a good squeeze of lemon juice, some olive oil, freshly ground black pepper to taste, 1 large minced garlic clove, a dash of water, a dollop of mayonnaise and an optional soft-coddled egg yolk (use less mayonnaise if you include this). To poach eggs bring a large pot of water to boil and add a good splash of white vinegar. Crack the eggs (1 per person) and drop, one at a  time into the bubbling water, allowing them to cook for approximately 3 minutes. If you remove an egg from the water with a slotted spoon you can judge how well cooked it is by feel. When they are cooked remove the eggs onto a clean tea towel. You can now assemble the salads onto individual plates: the lettuce first, then the bacon, anchovy and croutons. Next drizzle with some dressing and top with a poached egg. Season with salt and freshly ground black pepper and sprinkle with grated parmesan.

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Written by michelle picker

November 6, 2013 at 5:48 am

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