I love this Caesar Salad. It’s T’s invention. She goes through the same process as I do. Start with a traditional recipe, add your own ideas and flavours and keep toying with it every time you make it until it’s so good you actually have to write down the ingredients and the preparation and stop messing with it. This salad goes perfectly with T’s Crab Cakes. We almost always have them together. Although, last night we teamed this salad with a Grilled Sea Scallop appetizer and it was a winning combo. We were at Tom and Jude’s and Tom finished us off with beautiful grilled beef tenderloin with Maitre’d butter. Mmmmmmmm. The Sea Scallop recipe will be posted in the near future. Enjoy.
| CAESAR SALAD | |||
| Dressing Ingredients: | |||
| 1/8 tsp | salt | ||
| 1/8 stp | pepper | ||
| 2 clove | garlic, minced | ||
| 1/4 cup | oilve oil (plus 1 tbsp) | ||
| 1-1/2 tsp | anchovie paste | ||
| 250 ml | 1/2 & 1/2 cream | ||
| 1 | egg, beaten | ||
| 3 tbsp | brown sugar | ||
| 1/4 cup | Parmigiano-Reggiano, ground | ||
| Crouton Ingredients | |||
| 1/2 cup | butter | ||
| 2 clove | garlic, minced | ||
| 1 | demi-loaf french bread, cut into 1″ cubes | ||
| Salad Ingredients | |||
| 1 head | romaine lettuce, washed, dried & torn in bite-sized pieces | ||
| 1/2 cup | fresh Parmigiano-Reggiano from a block, peeled with veg peeler | ||
| 1 | lemon, sliced into wedges | ||
| Crouton Directions: | |||
| 1 | Preheat oven to 400 degrees F. | ||
| 2 | Heat butter & garlic in frying pan. | ||
| 3 | Toss bread cubes in frying pan until coated. | ||
| 4 | Spread bread onto cookie sheet & bake until croutons are lightly browned. | ||
| Remove from oven and set aside to cool. | |||
| Dressing Directions: | |||
| 1 | In a sauce pot, add salt, pepper, 1 tbsp olive oil & anchovie paste. Heat | ||
| on low until garlic is tender. | |||
| 2 | Slowly, add cream & 1/4 cup olive oil. Heat on low 5 minutes, stirring | ||
| occassionally. | |||
| 3 | Add a small amount of warm mixture to egg and stir. Slowly add egg | ||
| mixture to pot, stirring constantly. | |||
| 5 | Add brown sugar & ground parmesan. Continue to heat on low, stirring | ||
| constantly until mixture thickens. Remove from heat & set aside to cool. | |||
| Salad Directions: | |||
| 1 | Place lettuce in large serving bowl and toss with approx. half the luke- | ||
| warm dressing. (Adjust amount depending on amoutn of lettuce). | |||
| 2 | Add croutons & toss lightly. | ||
| 3 | Add fresh parmesan shavings on top and garnish with lemon. | ||
Tags: caesar salad, crab cakes, salad
May 5, 2008 at 3:14 am
[...] “What Hangover?” The French bread is better if it’s a day old. If T has made her Caesar Salad the night before, it’s the perfect way to use up the rest of the loaf we had for the [...]