I would love to make a Ceasar salad can you help me?!
Ingredients:
2 heads Romaine lettuce
1 tube anchovy paste
1 lemon, juiced
3-4 cloves garlic, minced
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1/8cup water
1 cup XV olive oil
1 wedge (6 to 8 ounces) Parmesan cheese, grated
Directions:
Wash lettuce and dry.
Put the anchovy paste, lemon juice, garlic, vinegar, mustard, water, olive oil and a few pinches of Parmesan cheese in the blender and blend thoroughly.
Add the rest of Parmesan to salad and dress. Serve immediately.
nfd?
Answers: CAESAR SALAD
Ingredients:
2 heads Romaine lettuce
1 tube anchovy paste
1 lemon, juiced
3-4 cloves garlic, minced
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1/8cup water
1 cup XV olive oil
1 wedge (6 to 8 ounces) Parmesan cheese, grated
Directions:
Wash lettuce and dry.
Put the anchovy paste, lemon juice, garlic, vinegar, mustard, water, olive oil and a few pinches of Parmesan cheese in the blender and blend thoroughly.
Add the rest of Parmesan to salad and dress. Serve immediately.
nfd?
simple:
take lettuce and add in ceasar dressing and toss it.
add croutons and maybe chicken or parmeasan cheese for some extra flavor.
The best pre-made store bought ceasar dressing is Ken's Creamy Ceasar, just put it on romaine lettuce some bacon bits and some shredded Parmesan cheese....ENJOY!
Caesar Salad SUPREME
INGREDIENTS
6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces
DIRECTIONS
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Traditionally, Caesar salad is made with a coddled egg and anchovie filets. The new thinking is that maybe the egg isn't such a good idea. However, if you use pasteurized eggs you would be fine. So hear is the real deal:
"From Julia Child's Kitchen" by Julia Childs
2 large crisp head romaine lettuce
2 large cloves garlic and a garlic press
salt
3/4 C best quality olive oil
2 cups best quality plain unseasoned toasted croutons
1 lemon
2 eggs
1/4 C genuine imported real Parmesan cheese, freshly grated
Peppercorns in a grinder
Worcestershire Sauce
The romaine. 6 to 8 whole unblemished leaves of romain, between 3 and 7 inches long, per person. Strip the leaves carefully from the stalks. Wash your leave gently, to keep them from breaking, shak dry, and roll loosely in clean towels. Refrigerate until serving time.
The croutons. Puree the garlic into a small heavy gowl, and mash to a smooth paste with a pestle or spoon, adding 1/4 tsp salt and dribbling in 3 Tbs oil. Strain into a medium sized frying pan and heat to just warm, add the croutons, toss for about a minute over moderate heat and turn into a nice serving bowl.
Other preliminaries: Shortly before serving, squeeze the lemon into a pitcher. boil the eggs exactly 1 minute, grate the cheese into another nice little bowl, and arrange all of these on a try along with the rest of the olive oil, croutons, pepper grinder, salt, and Worcestershire. Have large dinner plates chilled, arrange the romain in the largest salad bowl you can find and you are ready to go.
Mixing the Salad. Prepare to use large rather slow and dramatic gestures for everything you do, as though you were Caesar himself. First pour a tablespoon of oil over the romaine and give the leaves 2 rolling tosses --- hold salad fork in one hand, spoon in the other, and scoop under the leave at each side of the bowl, bringing the implements around the the edge to meet each other opposite you; this is to prevent them from bruising as you season them. Sprinkle on 1/4 tsp of salt, 8 grinds of pepper, 2 more spoonfuls of oil, and give another toss. Pour on the lemon juice, 6 drops of Worcestershire, and break the eggs. Toss twice, sprinkle on the cheese. Toss once, then sprinkle on the croutons and give 2 final tosses.
Serving. Arrange the salad rapidly but stylishly leaf by leaf on each plarge plate, stems facing outward, and a sprinkling of croutons at the side. Guests may eat the salad with thrie fingers, in the approved and original Caesar manner, or may use knives and forks --- which they will need anyway for the croutons.
According to Julia, she had this salad when she went to Tijuana with her parents for dinner at Caesar's restaurant in 1925 or 1926. Julia's musings about the salad and the times from which it came are an interesting read. If you hadn't asked I wouldn't have reread her words after so many years of sitting on my bookshelf.
Thank you.