CAESAR SALAD (THE ORIGINAL)
This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.
Provided by ImPat
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove tough outer leaves of the lettuce.
- Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
- To make croutons -.
- Preheat oven to 180°C.
- Cut baguette into thick slices.
- Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
- Place on a baking tray and bake until pale and gold and crisp.
- For the Dressing -.
- With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
- Coddled egg -.
- Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
- Arrange the crisp lettuce leaves in a bowl.
- Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
- Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).
Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7
ORIGINAL CESAR CARDINI CAESAR SALAD
This is the only dressing I will ever use for Caesar Salad. It is from the creator of the Caesar Salad, Cesar Cardini. You can make it, like I do, or you can buy it in the store. It's a large bottle for 6.99 but this dressing goes a long way. NOTE that the original salad did not have bacon, croûtons or anchovy in it, but you can add them.
Provided by Brandess
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rub crushed garlic around salad bowl. (A wooden bowl is great for this.).
- Add salt, pepper, parmesan cheese, oil, vinegar, worcestershire, egg yolk, bacon bits to bowl and mix together.
- Toss with lettuce right before serving.
- Garnish with shaved parmesan.
- NOTES: If you prefer a more evolved dressing, add 2 tablespoons of lemon juice and 3-4 anchovies minced finely and then mashed into a paste and mixed well into the dressing. You can also add in croûtons.
Nutrition Facts : Calories 156, Fat 13.2, SaturatedFat 2.8, Cholesterol 52.1, Sodium 393.4, Carbohydrate 6.3, Fiber 3.4, Sugar 2, Protein 4.8
TRUE ORIGINAL CAESAR SALAD
This, I am told, is the original Caesar salad by Chef Alex-Caesar Cardini - Caesars have sure changed a lot
Provided by Bergy
Categories Vegetable
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Put bread on an ungreased baking sheet, bake until crisp, 30 minutes.
- Baste bread with 1 1/2 tbsp of olive oil.
- return to oven to brown 15 minutes.
- Crush together the garlic and anchovy filets,gradually add 1 tbsp of oil.
- Spread this mixture on the toasted bread& cut into cubes, set aside.
- Cover the egg in boiling water and cook for 1 minute only.
- Tear the lettuces leaves into a salad bowl,worcestershire sauce and any remaining oil In the last minute toss in the bread crumbs and the parmesan cheese.
- Toss and serve- do not let the croutons get soggy.
Nutrition Facts : Calories 896.1, Fat 40.1, SaturatedFat 8.2, Cholesterol 127, Sodium 1867.2, Carbohydrate 104, Fiber 6.5, Sugar 1.6, Protein 29
LEMON CAESAR SALAD
The classic salad was named for it's creator Chef Caesar Cardini. This updated rendition is thickened with sour cream instead of a coddled egg. This is taken from the Pillsbury Sensational Salads Cookbook 1991.
Provided by Gillian Spence
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl using wire whisk, blend all dressing ingredients except sour cream and oil.
- Gradually add oil, whisking constantly until smooth.
- Add sour cream, whisking until smooth.
- In large bowl, combine all salad ingredients; toss gently. Pour dressing over salad, toss to combine.
Nutrition Facts : Calories 145.6, Fat 12.1, SaturatedFat 2.9, Cholesterol 8.3, Sodium 289.3, Carbohydrate 5.5, Fiber 1.4, Sugar 0.9, Protein 4.6
JULIA'S CAESAR SALAD
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home - just provide your guests with plenty of big paper napkins. And plan to be extravagant.
Provided by Julia Child
Categories Salad Cheese Egg Leafy Green No-Cook Parmesan Lemon Fall
Yield Makes 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preparing the salad components:
- You will probably need 2 large heads of romaine for 3 people - or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length - you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads - fortunately, romaine keeps reasonably well under refrigeration.
- To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
- Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
- To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
- Mixing and serving the Caesar:
- Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
- Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
- Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
- Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.
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