Oh the salty,fishy goodness of anchovies...I love them a little more than the Cheetos I consumed earlier today. The caesar salad is the stage the anchovies shine on and that salad is what brought it all together for me.I made the caesar salad as an accompaniment to a spicy tomato bleu cheese soup(more on that another day) I served to my family one Sunday afternoon.I knew it would be a little work,what I didn't know is how much I would enjoy that one perfect salad and all it's parts.
The inspiration came from curiosity and hunger. The recipe came from New York Times food columnist Mark Bittman. You can find the recipe for this fantastic salad on page 96 in his cookbook How To Cook Everything and a couple pages back on page 82 is the recipe for the Garlic Croutons that really rounded out the salad for me,perfction really.Thanks Mark.
Here's the recipes for the salad and croutons, enjoy and if you need a friend to help enjoying this caesar salad with you,as my grandmother used to say I'm available Jones!
Caesar Salad Time: 20 minutes
1 clove garlic,cut in half
2 TBL freshly squeezed lemon juice
6 TBL extra-virgin olive oil
2 TBL minced anchovies,or to taste
dash worcestershire sauce
salt and black pepper to taste
1 large head romaine lettuce,trimmed,
washed,dried and torn into bits
1/2 to 1 cup freshly grated Parmesan cheese
1.Rub the inside of your salad bowl with the garlic clove;discard it.
2.Bring a small pot of water to a boil.Pierce a tiny hole in the broad end of the eggs with a pin or a needle and boil them for 60-90 seconds;they will just begin to firm up( they will also be fairly hot coming right out of that water,rinse with cold water,it'll help a little). Crack them into the salad bowl,making sure to scoop out the white that clings to the inside of the shell
3. Beat the eggs with a fork,gradually adding the lemon juice and then the olive oil,beating all the while. (this step is crucial to mixing together well the olive oil INTO the dressing)
4. Stir in the anchovies and the Worcestershire. Taste and add salt if need( the anchovies are pretty salty and the parmesan cheese will add salt too,so you be the judge) and plenty of pepper.
Toss well with the lettuce;top with the croutons and Parmesan,then bring to the table and toss again. Serve immediately and enjoy!
***Garlic Croutons*** Now you can use store-bought garlic croutons,they will work just fine too. This recipe is a great standby for croutons in any other salad.
4 TBL extra-virgin olive oil,butter or a combination
4 cloves garlic,peeled
4-6 thick slices any bread,cut into cubes if you like
salt to taste
1. Place olive oil in a large skillet and turn the heat to medium-low heat. Add the garlic and cook it in the oil,turning occasionally,until it is lightly browned. Remove the garlic and reserve it for another use or toss it in a salad or soup;it will be very mild.
2. Turn the heat to medium and cook the bread in the oil,turning occasionally,until brown all over. Remove and sprinkle lightly with salt. Store in a covered container at room temperature for up to a week.
The flavors of this caesar salad really brought home for me how important all the parts of a recipe work together and made for a full belly and a wide smile on my face after the meal. Again well done Mark Bittman.