GAIL MONAGHAN

COOKING - ENTERTAINING - LINENS

October 2023 - Classic Caesar Salad

Gail Monaghan

CLASSIC CAESAR SALAD

About the Recipe

Almost everyone loves a good Caesar Salad. For anchovy-haters you can omit the anchovies and use 1 tablespoon of Worcestershire Sauce instead of 1 teaspoon. However, it won't be the same.

I find that sometimes dressing on a Caesar salad is too thick and gloppy and sometimes (but less frequently) too thin. For me, this one is ideal, perfectly balanced. I've been making it for years with great results. If you try it, let me know what you think.

CLASSIC CAESAR SALAD

Serves 6-8 as a first course

Ingredients:

For the Salad:

  • 2 very large heads or 4 smaller romaine lettuce, outer leaves removed if not crunchy. At least 4 hours before serving, slice each head into ½ inch slices and then wash and dry in a salad spinner. Refrigerate in a kitchen towel until ready to use.

  • 3/4 cups garlic flavored extra virgin olive oil (steep oil overnight with 3 cloves of crushed garlic)

  • 12 or more to taste oil-packed anchovy fillets, minced

  • 1/2 teaspoon sugar

  • 1 scant teaspoon freshly ground pepper

  • 1 teaspoon Worcestershire Sauce

  • Dash of cayenne pepper or Tabasco Sauce

  • 3 eggs at room temperature

  • 1 tablespoon freshly squeezed lemon juice

  • 1 cup grated Italian Parmesan

For the Croutons:

  • 8 slices stale bread (French or Italian) crusts removed if desired, cut into approximate 1/2 inch cubes

  • 1/4 cup garlic oil (see above)

  • salt and pepper to taste

Method

For the Salad:

  1. 1. Mix 1/2 cup garlic oil together with the anchovies, sugar, Worcestershire sauce, pepper and cayenne. Set aside. This can be done up to 24 hours in advance.

  2. When ready to serve, toss the chilled prepared romaine in a salad bowl with the oil mixture.

  3. Beat the eggs and pour on top of the romaine, pour the lemon juice over and toss well. Toss in the Parmesan and croutons and check for salt. Because of all the anchovies you probably won’t need any but you might. Serve immediately.

For the Croutons:

  1. Toss cubed bread with 1/4 cup garlic oil, salt and pepper and spread on a baking sheet.

  2. Bake in a 350F oven, turning occasionally, until golden, about 20 minutes.

  3. Cool on paper towels.

    *The croutons may be made several days in advance and kept airtight once cooled