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How To Make The Most Delicious Salad Ever.


Caesar Salad
The Caesar salad is, quite possibly, the greatest salad known to man. It belongs to that most elegant category of recipes: simple ingredients, elevated to complexity by technique. Kind of like pasta carbonara or great beer.

In particular, every man, should know how to make a Caesar. It’s requires only one vegetable, after all. Whip up a Caesar when you’re having friends over for burgers on the barbecue, and we guarantee they will talk about it for the next six months.



Recipe (Serves four)

Ingredients:

  • 2 heads of Romaine lettuce
  • 1 cup homemade croutons 
  • 1 large egg (coddled)
  • 2 cloves garlic (very finely minced)
  • 3 small anchovy fillets
  • Juice of ½ lemon
  • 2 tsps of white wine vinegar
  • 1 pinch salt
  • 1 tsp Worcestershire sauce
  • 1/3 cup extra-virgin olive oil
  • Freshly grated Parmesan cheese (grate 2 tsps for the dressing, retaining the rest to be shaved over the final salad at the table)
  • Freshly ground black pepper

Making The Croutons

  1. Cut a day old loaf of bread into small cubes.
  2. Toss in a bowl with 2 tablespoons of olive oil
  3. Place on a baking tray and bake at 350oF/180oC until they are golden and crunchy. Shake them around on the tray half way through cooking to make sure all sides become crisp.
  4. Season with salt as soon as they come out of the oven, allow to cool and then store in an airtight container until you need them

Coddling The Egg

  1. Bring a pan of water to the boil.
  2. Place the whole egg in its shell into the water and leave for 45 seconds.
  3. Remove the egg and place in a dish of iced water.
  4. You can use a raw egg for this dish, but coddling gives the final sauce a much smoother, almost creamy texture.

Preparing The Salad

  1. Discard the outer leaves of the romaine lettuce and wash the remaining in cold water.
  2. Dry well and tear into bite 2 inch pieces. and keep chilled until needed.
  3. Place a dish cloth on your counter and place a large mixing bowl on top of that. (The dish cloth will stop the mixing bowl sliding around on the counter while you whisk).
  4. Combine the lemon juice, white wine vinegar and the Worcestershire sauce in the bowl with a whisk.
  5. Mash together the anchovy fillets, salt and minced garlic and add those to the bowl.
  6. Add the coddled egg to the bowl and whisk well.
  7. Drizzle the olive oil into to the bowl in a slow constant stream (as you might if you were making mayonnaise) whisking all the time to make sure that it is all combined and the dressing is emulsified.
  8. Add in 2 teaspoons of grated Parmesan cheese and mix gently.
  9. Season the salad dressing with a crack of black pepper.

To Construct The Caesar Salad

  1. Place all the dressing in to a large salad bowl.
  2. Add the salad leaves and toss gently so that all the salad leaves are covered with the dressing.
  3. Add the croutons and toss gently. Do this at the last moment, so they do not become soggy.
  4. Separate the salad into four portions and place on serving plates.
  5. Top with shavings of the remaining grated Parmesan cheese.
  6. Season each plate with a crack of black pepper. You will not need to add salt as both the Parmesan cheese and the dressing should be salty enough.
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