Wednesday, October 26, 2011

Caesar Salad with Bacon

1 - 2  heads  Romaine lettuce
1/2  cup  grated Parmesan cheese
1  cup  croutons
1/2  cup  crumbled, fried bacon
Freshly ground pepper
1  can  anchovies, optional


DRESSING:
1/2  tsp  lemon juice
1  egg, coddled*
1  tsp  dry mustard powder
1  tsp  Worcestershire sauce
Salt and pepper to taste
2 - 3  Tbs  cider vinegar
2 - 3  cloves  garlic
1  cup  canola or vegetable oil

Cut the Romaine into 1” slices while it is still intact. Put into a sink of cold water. Wash and spin dry. Lettuce must be DRY, so put it on paper towels if you don’t have a spinner.  Add all dressing ingredients into the blender. Blend until nice and creamy and thick. Will take up to two minutes or more. Do not toss with salad until ready to serve.

Rub the salad bowl (wooden, if possible) with a clove of garlic. Add lettuce to bowl and add dressing; toss. Add cheese to taste. Top with croutons and bacon bits. Layer on a couple of anchovies, if using. Extra dressing can be stored in your refrigerator for up to 4 days.

*Coddled egg:  Simmer a room temperature egg for two minutes.

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