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Caesar Salad (Salade Caesar)

Author
JWU College of Culinary Arts

Yield
15 servings

Serving Size
5 ounces

Recipe ID
C00357

Ingredients
US standard
Dressing:
Garlic cloves, minced
4 each
Anchovy
4 fillets
Dijon mustard
1 tablespoons
Canola and olive oil blend
12 ounces
Lemon juice, fresh
2 tablespoons
Red wine vinegar
1 ounces
Water
2 ounces
Egg yolk, pasteurized
2 ounces
Cracked black pepper
To taste
Sea salt
To taste
Parmesan, grated
16 ounces
Romaine heads
2 each
Baguette
1 each
Anchovies, to garnish
15 each
Preparation
  1. Gather all the ingredients and equipment.
  2. Prepare dressing. Puree the garlic, anchovies and mustard in the food processor. Add the egg yolks and the lemon juice. Mix well. Slowly drizzle in the oil as for mayonnaise. Season well with salt and freshly ground pepper. Adjust the viscosity with warm water; the dressing’s viscosity should be between cream and mayonnaise. Adjust acidity with additional lemon juice or vinegar or additional olive oil.
  3. Remove the outer leaves from the romaine lettuce. Tear the inner leaves into large bite size pieces. Wash well and spin dry.
  4. Remove most of the crust from the baguette and cut into 1” cubes. Toss in a little oil or clarified butter. Season with salt and pepper. Toast in a hot oven for crispy exterior and tender interior.
  5. To order, using gloved hands, toss a serving of greens with 1 ounce of dressing and 2 teaspoons of grated cheese. Top with a few croutons, additional cheese and an anchovy.