Caesar Salad

ImageWhat salad will you find on almost any menu? Caesar salad of course. This classic mixing of light lemony flavor, salty anchovy, and Parmesan cheese. I have always enjoyed Caesar salad and was delighted to get the chance to make some of my own.

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Making my own croutons was a lot of fun and they turned out delicious. I started by brushing baguette slices with garlic-infused olive oil. Then I broiled the slices for a few minutes. They will burn if they are left for too long, so I suggest keeping an eye on them.

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The dressing as well was quick to make. Just combine oil, garlic, lemon juice, anchovy paste, cheese, and egg and you are left with a basic dressing. I had never worked with anchovy paste before and was hesitant to include the ingredient but seeing as anchovy is a main component of the dish, I decided to try something new.

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As it turned out, the dressing was great, even with anchovies! In the future, I will add capers to the dressing as well but for the most part, this was a spot on variation on Caesar salad. The croutons were crunchy on the outside, chewy on the inside and the garlic-olive oil complimented the dressing perfectly.

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As far as salads go, this has to be one of my new favorites. Everyone that has tried it as of yet has enjoyed it as well. It would work well as a dinner salad or a side dish to soup, such as tomato bisque (be sure to check out my tomato recipe as well!). Bon Appetit!

ImageCaesar Salad

Adapted from Simply Recipes

Makes 4-6 servings

1/2 cup extra virgin olive oil
4 cloves garlic, minced
1 baguette, sliced thin
1/4 cup lemon juice
4 ounces Parmesan cheese, grated
1 teaspoon anchovy paste
2 eggs
Freshly ground black pepper, to taste
1/2 teaspoon salt
4-6 small heads of romaine lettuce

Combine the olive oil and garlic in a large bowl.

Place the slices of baguette on a lined cookie sheet and brush with olive oil mixture.

Broil in a 350 degree oven for a few minutes, until the tops start to turn golden brown.

Once the baguette has cooled, chop into crouton-sized chunks.

Add lemon juice, half of the Parmesan cheese, anchovy paste, and eggs with the olive oil and garlic.

Once combined, add pepper and salt to taste.

Pull apart the romaine lettuce into bite-sized pieces.

Toss with dressing, croutons, and remaining cheese. Serve immediately.

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One thought on “Caesar Salad

  1. Pingback: Sauteed Apple Walnut Salad With Blue Cheese | Capturing Culinary

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