During our #2014CarrCulinaryAdventures week, my Dad mentioned that he really wanted to try making a Caesar salad that he remembers seeing the cook make at the restaurant he worked at when he was 14. Mostly he remembers them rubbing the garlic clove around the bowl and cracking a raw egg over the lettuce. After an unsuccessful night spent searching for a similar recipe online, I finally went to Facebook and sent out the message that I was looking for a good recipe for Caesar salad dressing. I got back 3 replies relatively quickly, all recommending the Caesar salad recipe from Best of Bridge. So Janelle (amazing friend that she is) sent me pictures of the pages from the cookbook, and I am never buying store-bought Caesar dressing again! This recipe is so delicious!!! Dad and I decided we do still like the store-bought croutons because we just can’t quite get them that crispy at home without hours of work, but I did make the croutons in this recipe when we first had the salad this week and they did turn out really well. Hope you enjoy! This one seems to be a recipe loads of people keep handy.
Best of Bridge Caesar Salad Recipe (including dressing)
Prep time: 10 minutes
“Cook” time: 1-2 minutes
Serves 6 to 8 as a starter salad
2 medium to large heads romaine lettuce
1 clove garlic, halved
1/2 cup olive oil
1 cup french bread cubes, approx. 1/2″
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp dry mustard powder
1 1/2 tsp Worcestershire sauce
3 anchovies, drained and chopped
2 tbsp grated parmesan cheese
juice of half a lemon (approx. 1 1/2 tbsp)
Prepare lettuce by washing, removed any wilted leaves, and either dry using salad spinner or pat dry with paper towel. Set aside in fridge to dry completely. (Lettuce needs to be dry for dressing to stick.)
Several hours before serving, mince half of the garlic and put into the olive oil. Place in a container with a tight-fitting lid, and let sit in fridge for minimum 1 hour.
Take 2 tbsp of the garlic-oil mixture, and heat in frying pan over medium heat. Add cubes of bread and toast until golden brown on all sides. Set aside.
Add salt, pepper, mustard powder, Worcestershire sauce, and anchovies to the remaining garlic-oil mixture and shake to combine. Refrigerate until ready to use.
When you are ready to dress and serve the salad, bring a pot of water to a boil. When boiling, remove from heat and gently lower 1 egg into water for 1 to 2 minutes. (This is called “coddling an egg”.) Remove egg from water and set aside to cool.
Just before serving, rub the other half of the garlic clove around the inside edges of the serving bowl. (Using a wooden bowl is recommended if you have one.) Discard the garlic. Cut out coarse ribs from lettuce leaves, and break into bite-size pieces into prepared serving bowl. Shake dressing and pour over lettuce. Sprinkle lettuce with parmesan and toss salad until all leaves are evenly coated with dressing and cheese. Break egg over centre of salad, and pour lemon juice over egg. Toss well. Add the croutons and toss quickly. Serve immediately.
This recipe comes from The Best of Bridge cookbook series – I’m not sure which book(s) it can be found in.