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Caesar Salad Dressing
Posted on 2/27/13 at 11:19 am
Posted on 2/27/13 at 11:19 am
I know I can find some decent recipes online but just want to see what you guys have to offer. Also, if possible without the egg so it can be preserved for a little longer. How much does not having the egg take away from the dressing?
This post was edited on 2/27/13 at 11:23 am
Posted on 2/27/13 at 11:46 am to Sherman Klump
I wouldn't go to the trouble of making it. This stuff is terrific:
Posted on 2/27/13 at 11:50 am to Zach
What Zach Says +++
This is the same brand we use at home and I love Caesar salad - and this dressing.
This is the same brand we use at home and I love Caesar salad - and this dressing.
Posted on 2/27/13 at 11:52 am to Sherman Klump
No egg = no caesar salad dressing.
The good news is that caesar salad dressing is very easy.
Take your salad and drizzle olive oil on top. Toss in order to coat all the leaves. Then sprinkle with salt and pepper, and toss again. Next, add the juice of one whole lemon and some Worcestershire. Toss again.
Finally, crack a whole egg directly on top of the salad leaves, toss well to break up the egg and coat everything. Then sprinkle on the freshly grated parmegiano-reggiano.
Eat.
FWIW, that's Julia Child's recipe and she got it from the chef in Tijuana who invented the Caesar salad.
The good news is that caesar salad dressing is very easy.
Take your salad and drizzle olive oil on top. Toss in order to coat all the leaves. Then sprinkle with salt and pepper, and toss again. Next, add the juice of one whole lemon and some Worcestershire. Toss again.
Finally, crack a whole egg directly on top of the salad leaves, toss well to break up the egg and coat everything. Then sprinkle on the freshly grated parmegiano-reggiano.
Eat.
FWIW, that's Julia Child's recipe and she got it from the chef in Tijuana who invented the Caesar salad.
This post was edited on 2/27/13 at 11:55 am
Posted on 2/27/13 at 12:18 pm to l'affiche
quote:
No egg = no caesar salad dressing.
The good news is that caesar salad dressing is very easy.
Take your salad and drizzle olive oil on top. Toss in order to coat all the leaves. Then sprinkle with salt and pepper, and toss again. Next, add the juice of one whole lemon and some Worcestershire. Toss again.
Finally, crack a whole egg directly on top of the salad leaves, toss well to break up the egg and coat everything. Then sprinkle on the freshly grated parmegiano-reggiano.
Eat.
This is what I do, and it's very good.
Many times, I will just use salt, pepper, the cheese, lemon juice and ranch dressing on a salad. That is very good too, but more of a lazy short cut.
This post was edited on 2/27/13 at 12:19 pm
Posted on 2/27/13 at 12:23 pm to l'affiche
Aaren't you suppose to make it in a wooden bowl that has been rubbed with an anchovie as well?
quote:
FWIW, that's Julia Child's recipe and she got it from the chef in Tijuana who invented the Caesar salad.
Posted on 2/27/13 at 12:25 pm to Sherman Klump
sammy's house parmasean vinagrette is legit substitution for caesar dressing
Posted on 2/27/13 at 12:58 pm to CHEDBALLZ
The original caesar salad dressing contains no anchovies (other than the slight anchovy taste in the Worcestershire).
Posted on 2/27/13 at 1:12 pm to l'affiche
From Dean and Deluca:
Caesar Salad
Caesar salad, that ever present item on Continental restaurant menus of decades past, doesn't come from the continent at all -- it's from Tijuana, Mexico, where Caesar Cardini, an Italian restaurateur, created it on Fourth of July weekend in 1924.
Ingredients:
Croutons
1/4 cup olive oil
2 garlic cloves, halved lengthwise
3 cups 1-inch cubes of French or Italian bread
salt and pepper to taste
Dressing
4 garlic cloves, peeled
1 egg, boiled for 30 seconds
1 tablespoon plus 1 teaspoon fresh lemon juice
scant teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
4 heads romaine lettuce, the pale green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups)
Parmigiano-Reggiano curls formed with a vegetable peeler
Directions:
1. Make the croutons: Preheat the oven to 350°F. Warm the olive oil with the garlic in a small saucepan over moderate heat. Remove from heat and let stand for 10 minutes. Discard the garlic. Toss the bread cubes with the oil, spread them on a baking sheet, and season them with salt and pepper. Bake the croutons for 12-15 minutes, or until golden brown.
2. Make the dressing: Mince the garlic to form a fine paste. Whisk together the garlic paste, egg, lemon juice, and Worcestershire sauce in a small bowl. Add the olive oil in a stream, whisking, and whisk the dressing until it is emulsified.
3. In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well. Top the salad with the Parmigiano-Reggiano curls.
Caesar Salad
Caesar salad, that ever present item on Continental restaurant menus of decades past, doesn't come from the continent at all -- it's from Tijuana, Mexico, where Caesar Cardini, an Italian restaurateur, created it on Fourth of July weekend in 1924.
Ingredients:
Croutons
1/4 cup olive oil
2 garlic cloves, halved lengthwise
3 cups 1-inch cubes of French or Italian bread
salt and pepper to taste
Dressing
4 garlic cloves, peeled
1 egg, boiled for 30 seconds
1 tablespoon plus 1 teaspoon fresh lemon juice
scant teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
4 heads romaine lettuce, the pale green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups)
Parmigiano-Reggiano curls formed with a vegetable peeler
Directions:
1. Make the croutons: Preheat the oven to 350°F. Warm the olive oil with the garlic in a small saucepan over moderate heat. Remove from heat and let stand for 10 minutes. Discard the garlic. Toss the bread cubes with the oil, spread them on a baking sheet, and season them with salt and pepper. Bake the croutons for 12-15 minutes, or until golden brown.
2. Make the dressing: Mince the garlic to form a fine paste. Whisk together the garlic paste, egg, lemon juice, and Worcestershire sauce in a small bowl. Add the olive oil in a stream, whisking, and whisk the dressing until it is emulsified.
3. In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well. Top the salad with the Parmigiano-Reggiano curls.
Posted on 2/27/13 at 3:15 pm to Rouge
Sammys house parm ving is awesome. Mike anderson's house dressing still my fav along with lagniappes sensation
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