Clark Gable liked him. Jean Harlow loved him.
Once a salad with glamour factor. But it seems to have gone out of fashion for a while. Too hearty? Not light enough? Maybe Caesar Salad was just popular for too long, somehow it fell out of time …
Too bad. But now we want to dust off this classic – originally created in Tijuana/Mexico in the 1920s by Cesare Cardini – and bring it back to the table.
1 hour (bring ingredients to room temperature)
for 2 persons
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For the salad
- 1 romaine lettuce
- 1 clove garlic
- 2 anchovy fillets
- 1 tsp Dijon mustard
- 1 tablespoon white wine vinegar
- 2 egg yolk
- 75 ml sunflower oil
- ½ lemon
- 30 g parmesan
- Salt & Pepper
- Worcester sauce (optional)
For the croutons
- about 100 g baguette or other white bread
- 1-2 tablespoons butter
Special kitchen utensil
Take the ingredients (except for the lettuce) out of the refrigerator about 1 hour before you start making the Caesar Salad so they can come to room temperature.
Prepare salad leaves.
Remove the outer leaves of the crisp and well-chilled romaine lettuce.
Pluck off the leaves and wash carefully – the sand must go.
Spin dry the leaves. Then cut the lettuce leaves crosswise into bite-sized strips.
Set aside – best to put back in the refrigerator.
Put butter in a pan and heat
Meanwhile, dice the bread into small pieces – about 0.5cm is fine enough.
Fry the croutons in foaming butter, so keep at it, you don’t want them to brown (too many toasted flavors). Golden Brown. This is how they are supposed to be. And crispy.
Remove from the pan and set aside on some paper towels.
Now we can briefly take care of the other ingredients.
Grate the Parmesan cheese.
Squeeze the lemon.
Chop garlic cloves very finely or squeeze.
Prepare the dressing.
Grab a tall cup, add the garlic, anchovies as well as the mustard.
Puree with a hand blender.
Now add the egg yolks, blend again and now slowly …
IMPORTANT: S_L_O_W !!!
… add the oil.
The same principle applies here as with homemade mayonnaise.
So: Always add `n büschen oil to the mass, continue to puree, pay attention to the emerging consistency, add a bit more oil, continue to puree … and so on, until until you get a creamy dressing …
If you take this to heart, nothing can actually go wrong!
You made it and nice creamy stuff in the pot?
Super. Now we taste the dressing.
Add the wine vinegar and the lemon juice.
Taste and fine tune with a little sugar if necessary.
If it is necessary to add a little salt and pepper – but because of the anchovies you usually do not need.
If you like it – like I do – add a few drops of Worcester sauce.
Place dressing to salad in refrigerator, chill for 10 minutes.
Bringing things together.
Mix the salad well with the dressing.
Now place the Caesar Salad on a large plate and sprinkle with Parmesan cheese and croutons.
To the table please …