Caesar Salad In An Italian Bread Bowl Food

CAESAR SALAD

Steps:

• To make the croutons, first preheat the oven to 350 degrees F.
• Combine garlic, oil, salt, and bread cubes in a bowl, mix until cubes are coated evenly.
• Spread the coated cubes onto a baking sheet and bake until the croutons are golden, about 10 minutes.
• Cut the prosciutto into a small dice.Heat a heavy frying pan, and then cook the prosciutto bits in it until they are brown and crispy.
• Set aside to cool.
• Cut off the stem ends of the romaine leaves and pull apart the leaves, then place the leaves in a large bowl for tossing with the other ingredients.
• Mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, and mustard in a bowl.
• Add the egg yolks to these ingredients and whisk until smooth.
• Slowly add the oil in a steady stream while constantly whisking again until smooth.
• If you add the oil too quickly, the dressing will be separate and not emulsify. (It works best for me if I whisk briskly while someone else slowly drizzles the oil into the bowl.)
• Pour the sauce into the large bowl with the romaine leaves, along with the croutons and grated Parmesan cheese.
• Toss to lightly coat the lettuce leaves and then divide the salad between four plates, and serve immediately.

CAESAR SALAD

Steps:

• 1. The Dressing
• A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
• 2. The Croutons
• Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
• 3. The Lettuce
• Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
• 4. The Cheese
• Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
• 5. The Assembly
• Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

PERFECT CAESAR SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the bread out on a baking tray and bake for about 12 mins until golden and crisp, then leave to cool.
• Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic, and purée until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until it emulsifies to create a creamy dressing. Scrape the dressing into a bowl and stir in the cheese. Season, cover with cling film and put in the fridge until well chilled and thickened, at least 30 mins.
• In a very large bowl, toss the chilled lettuce leaves with half the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Divide the dressed lettuce between chilled bowls and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing round the extra cheese at the table.