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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Food Editor: Shelley Wiseman Father: John Wiseman, Somerset, England When my father and stepmother moved from Mexico to England, my father started to help with the cooking. The first thing he learned to make was this Caesar salad. Ingredients:
1 large garlic clove, halved lengthwise |
3/4 to 1 cup extra-virgin olive oil |
1 (3-oz) portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes |
8 anchovy fillets packed in oil, drained |
1 large egg |
2 tablespoons fresh lemon juice |
3 hearts of romaine (an 18-oz package), leaves separated but left whole |
1 oz finely grated parmigiano-reggiano (1/2 cup) |
Directions:
1. Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic).
2. Heat 3/4 cup oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. Add bread cubes and sauté, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 tablespoons.
3. Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add salt to taste.
4. Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly.
5. Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.
6. Cooks' notes: The egg in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. Although the croutons are best warm, they can be fried 1 hour ahead.
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