Who's got the best Caesar's Salad recipe?

Question

with anchovies and raw egg?

Answer 1

Well, I'll throw my recipe in for you to try! My customers love it and my sons call it

Mom’s Caesar Salad

Inner ribs of one Romaine Lettuce
1 very large clove garlic
1/4 teaspoon salt
1 teaspoon capers (not the juice - just the capers)
1 anchovy fillet
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon Kean's dry hot mustard
2 drops of Worcestershire sauce
1 Tablespoons Red Wine Vinegar
4 Tablespoons Olive Oil
2 Tablespoons Lemon juice
1 egg yolk (separated from white - discard white)
4 slices crispy bacon, crumbled
1/4 cup freshly grated Regianno or Parmesan cheese (grate it yourself)
a few curls of Parmesan (use a vegetable peeler)
Homemade Croutons (recipe follows) or high-quality store bought ones

In wooden salad bowl, press garlic with a fork and add salt. Continue to mash the garlic until it is a pulp. You can add 2 cloves if you love it.
Add capers and anchovy fillet to Garlic pulp and mash into a pulp.
Mix in pepper, mustard and Worcestershire sauce.
Whip in the red wine vinegar then add the oil
and lemon juice. Make sure ingredients are well mixed.
Whip in the egg yolk.

Immediately toss the salad, and add the grated cheese and croutons as you are mixing, along with half the bacon crumbles.Serve in wooden bowls, and top with remaining bacon and cheese curls. You can add a lemon wedge and some more cracked pepper on the top.

Homemade Croutons
(Use what you need - freeze the rest)

1 loaf Italian bread - dried at room temp. for 2 days
3-4 cloves smashed and minced garlic
1 branch fresh basil, finely minced
1/2 branch fresh oregano, finely minced
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
1/4 - 1/3 cup olive oil

Cut Italian bread into 1 inch slices and allow to dry at room temp for up to 2 days.
Mix all other ingredients and let sit at room temp for 24 hours.

Preheat oven to 325 degrees
Cut bread into 1/2 to 3/4 inch cubes and place in large bowl.
Pour herb and oil over bread in batches, tossing as you add. You want to lightly oil the bread - if you need a bit more add it sparingly.
Evenly distribute the oil and herbs over the bread.
Spread out in a single layer (may have to do this more than once) and bake at 325 for 20-30 minutes.

Allow to cool and use as needed.

Good Luck!

Answer 2

Low Fat Caesar Salad


Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 loaf of italian bread -- cut into 3/4-inch
-- cubes
1/4 cup extra virgin olive oil
1/2 cup vegetable stock
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 teaspoon worcestershire sauce
1 garlic clove -- minced and mashed
-- to a paste with
-- 1/4 teaspoon of
-- salt
1/4 cup freshly grated parmesan cheese
1 head romaine -- rinsed, spun dry,
-- and cut into wide
-- strips
1/4 cup finely chopped red onion

Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1
teaspoon of the oil. Arrange on a sheet pan in a single layer and bake
for 10 minutes, or until golden. Cool.

In a medium bowl, whisk together the stock, anchovy paste, lemon
juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a
slow, steady stream, whisk in the remaining olive oil. Season with
salt and pepper and chill, covered, up to 2 days.

Divide romaine among 4 bowls and drizzle dressing over salads.
Sprinkle each salad with 1 tablespoon onion, the Parmesan cheese and
the croutons. Serve immediately.

Yield: 4 servings

Answer 3

1 Head Romaine Lettuce

1 tsp. Dijon Mustard

2 anchovies

2 crushed garlic cloves

3/4 tsp. salt

2 cups oil

1/4 tsp. black pepper

1/4 tsp. white pepper

1/4 cup Vinegar

Juice of 1/4 lemon

1 tsp. Worcestershire Sauce

Dash of Tobasco

2 eggs (boiled one minute)*see note below

Directions


Wash and dry romaine and chill. Place garlic, anchovies in processor, add salt, vinegar, eggs, mustard, Worcestershire sauce, tobasco and process lightly with processor running add oil - 1 drop at a time then trickle until all oil is added. Add lemon, pepper and process again. Coat lettuce with parmesan, add dressing, then croutons.

*Serve immediately. Because this uses eggs that have only been cooked briefly, it is to be enjoyed promptly. If not to be eaten immediatly, omit the eggs from this recipe. Otherwise, enjoy it as directed..it is delicious!!!!!

Answer 4

Caesar Salad

Serves 4 to 6

For the croutons:
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 eight-to ten ounce loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
1 teaspoon salt
1/4 teaspoons cayenne pepper
1/2 teaspoons freshly ground black pepper
For the salad:
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil
2 ten-ounce heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

1. Make the croutons: Preheat oven to 450°. Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated. Spread bread in a single layer on an 11-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed.

2. Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste.

3. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk

4. Using the fork, whisk in the olive oil.

5. Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days.

Ceaser salad
Yield: 4 Servings
1 Head romain or cos lettuce, leaves separated
1 Egg, lightly beaten
2 Garlic cloves, crushed
3 tb Fresh lemon juice
½ c Olive oil
4 Anchovy fillets, drained and chopped
2 Hard-cooked eggs, peeled and quartered
½ c Grated Parmesan
¾ c Croutons

>From Silver Palate 1. Rinse the lettuce and dry. Refrigerate wrapped in paper towels for several hours to crisp the leaves. 2. Whisk the raw egg, garlic, lemon juice, and oil together and pour into the bottom of a large salad-bowl. 3. Add the lettuce, anchovies, and hard-cooked eggs and toss thoroughly with the dressing. 4. Add the cheese and toss again. 5. Sprinkle with the croutons and serve immediately.

Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

Answer 5

Fatz cafe

Answer 6

Ceasar Cordini, he invented it.

Answer 7

CARRABBAS italian restaurant... try the chicken trio too.