Caesar Salad
NOTE: Caesar
dressing must be thick and smooth. Most recipes call for a raw egg,
but we found that the dressing was thin with just one egg, and
tended to separate when two were added. In the end, we found that
coddling an egg (cooking it in the shell in simmering water for 45
seconds) releases its thickening powers and makes the creamiest,
thickest Caesar dressing. Coddling does not kill any bacteria that
may be present in eggs. See the variation on Caesar Salad with Eggless Dressing if you
are concerned about eating raw
eggs.
If you don't own a garlic press, chop the garlic for both the croutons and dressing by hand; sprinkle it with salt and then continue mincing until quite fine. The garlic and anchovies in the dressing are optional, but most modern cooks would find the salad a bit bland without them. This salad yields four first-course servings.
Garlic Croutons
2 large garlic cloves, peeled and put through a garlic press
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
2 cups 1/2-inch white bread cubes (from a baguette or country loaf)
Caesar Dressing
1 large egg
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
8 grindings black pepper
1 small garlic clove, pressed (1/4 teaspoon)
4 flat anchovy fillets, minced fine (scant 11/2 teaspoons)
1/3 cup extra-virgin olive oil
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts, washed, dried, and torn into 11/2-inch pieces (about 10 cups, lightly packed)
1/3 cup freshly grated Parmesan cheese
INSTRUCTIONS:
1. For croutons, preheat oven to 350 degrees. Mix garlic, salt, and oil in small bowl and set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly onto bread and toss to coat. Bake until golden, about 12 minutes. Cool on baking sheet to room temperature. (Croutons can be stored in airtight container for 1 day.)
2. For dressing, bring several cups of water to boil in small saucepan. Carefully lower whole egg into water and cook for 45 seconds. Remove egg with slotted spoon. When cool enough to handle, crack egg into medium bowl. Add all other dressing ingredients except oil and whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings. (Dressing may refrigerated in airtight container for 1 day; shake before using.)
3. Place lettuce in large bowl. Drizzle with half of dressing and toss to lightly coat leaves. Sprinkle with cheese, remaining dressing, and croutons and toss to coat evenly. Serve immediately.
VARIATIONS:
Caesar Salad with Eggless Dressing
Because coddled eggs are not cooked long enough to kill any bacteria that might be present in the eggs, we tested a number of alternatives for people concerned about eating raw eggs. To our surprise, bland and smooth tofu is the perfect substitute for a coddled egg because it does not have any of the grittiness or sulfurous smell of hard-boiled eggs, the solution suggested in most books.
Substitute 2 ounces soft tofu, drained and crumbled (about 1/3 cup), for egg. Process dressing ingredients except oil in food processor until smooth, about 1 minute. With motor running, add oil in slow, steady stream until smooth.
Grilled Chicken Caesar Salad
This salad serves four as a main course. Brush two boneless, skinless chicken breasts (about 3/4 pound) with 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Grill or broil, turning once, until cooked through, about 10 minutes. Cool chicken to room temperature and slice crosswise into 1/2-inch-wide strips. Add chicken to salad along with cheese.