American Caesar Salad

How to make American Caesar Salad Recipe

4 SERVINGS

For the Croutons:
1/4 cup Olive oil
1 Garlic clove, crushed
2 cups Sourdough bread, crusts removed, in 1/2-inch (1.2 cm) cubes

For the Dressing:
1 Garlic clove, minced
2 tablespoons Lemon juice
2 teaspoons Anchovy paste
1/4teaspoon Black pepper
1 Egg
1/2 cup Olive oil
to taste Salt

For the Salad:
8 cups Romaine lettuce, dark outer leaves removed, torn into bite-size pieces
1/2cup Parmesan cheese, freshly grated

Method:
Heat the oil over medium heat and add the garlic. Sauté 1 minute and discard garlic.

Increase the heat to high and add the bread cubes, turning frequently so that they brown evenly on all sides and are crisp and golden. Add more oil if necessary to keep from burning. Drain on paper towels. Reserve.

Combine the minced garlic, lemon juice, anchovy paste, salt, and pepper. Whisk to blend.

Immerse the egg in a small pan of boiling water and cook for exactly 1 minute. Remove the egg and crack it into the bowl with other ingredients. Whisk to combine.

Add the oil in a steady stream and whisk until smooth.

Combine the lettuce, Parmesan cheese, croutons, and dressing. Toss and taste for seasoning.

Place on individual plates. Serve immediately.

Chef Tips:
Caesar salad is considered the benchmark of salads that can be prepared tableside. A wooden bowl is selected to extract the greatest amount of oil from the garlic and anchovies. It allows for a great marriage of flavors once the dressing is completed. In a typical Caesar salad bowl, no more than three portions should be made at once.

Grinding the black pepper directly onto the bare place is recommended so you can see how much pepper has been ground. Regular olive oil is recommended for maximum flavor. Extra-virgin olive oil is more expensive, has an overpowering flavor, and is slightly more acidic.