Caesarsaladfromaltonbrown Recipes

HAIL CAESAR SALAD 2.0

Steps:

• Heat oven to 375 degrees F. Place the torn ciabatta pieces into a large bowl. Drizzle with the olive oil and 1/2 teaspoon of the salt. Toss with your hands to thoroughly coat all of the pieces. Spread onto a half sheet pan in one layer and bake for about 15 minutes or until golden brown and crisp, tossing the pieces half way through cooking.
• Place the anchovy fillets, the garlic, and the remaining 1/4 teaspoon of salt into a mortar and mash with the pestle to make a paste.
• Add the egg yolks, Dijon, lemon juice, Worcestershire, fish sauce, sugar, and 1 tablespoon of the parmesan and whisk to combine. If your mortar is large enough you may build the dressing right in there. If not, transfer all ingredients, including the anchovy/garlic paste to a medium bowl and whisk.
• Drizzle the neutral oil very slowly into the dressing while whisking constantly until smooth and emulsified.
• Add about 3 tablespoons of the dressing to a large salad bowl. Tear the romaine leaves in half or in pieces large enough to pick up with your hands and add to the bowl. Toss gently with your hands to evenly coat, adding more dressing if needed. Any remaining dressing may be reserved for dipping or for later use. Add the black pepper and the remainder of the parmesan and gently toss again.
• Serve the salad by stacking the leaves onto a plate, and encourage your guests to pick up and eat with their hands. Finish with a final squeeze of lemon juice and additional black pepper if desired.

CAESAR SALAD FROM ALTON BROWN

Steps:

• Heat oven to 350 degrees.
• Cut the bread into 3/4-inch cubes and spread on a half sheet pan. Bake until thoroughly dry but not brown, 10-12 minutes. Set aside.
• Bring 2 cups water to a boil in a 2-quart sauce pan.
• Meanwhile, place the garlic and 1/2 teaspoon of the salt in a mortar and mash with the pestle to make a paste. Add 4 tablespoons of the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch sautee pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until all of the oil is absorbed by the bread and the croutons turn gold, approximately 5 minutes. Set aside.
• Add the eggs to the boiling water and cook for 1 minute. Immediately transfer to an ice-water bath to stop the cooking. Set aside.
• In a very large bowl, tear the lettuce and toss, using tongs, with 2 tablespoons of the oil.
• Sprinkle with the remaining pinch of salt and the pepper. Add the remaining 2 tablespoons olive oil. Toss well.
• Add the lemon juice and worcestershire sauce, and break in the eggs. Toss until a creamy dressing forms. Toss in the parmesan cheese and serve topped with croutons.

HAIL CAESAR SALAD

Steps:

• Heat oven to 350 degrees.
• Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
• Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
• Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
• In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.