Caesar Salad Recipe
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PrintFlavors of the USA
Cooking time: A few minutes
Total time: less than 15 minutes
Preparation time: 10 minutesCooking time: A few minutes
Difficulty: Easy
Chef's Note
Though this salad is found on the menus of countless Italian restaurants, it is in fact an American invention, from southern California to be precise, and dates from the 1920s.
Ingredients
Ingredients
- 1 head of Romaine lettuce
- Croutons fried in oil
- Small pieces of bacon, cooked in a skillet
Dressing
- 2 eggs
- 3 Anchovy fillets
- 250 ml (1 cup) freshly grated Parmigiano Reggiano (parmesan)
- 125 ml (1/2 cup) olive oil
- 4 tbsp. lemon juice
- Pepper
- 1 small clove of garlic, finely chopped
Method
- Cook the bacon pieces in a non-stick pan; remove and set aside;
- in the same pan (if you wish to use the bacon fat), or in another pan using a little oil, brown the croutons; add the garlic and cook quickly, not letting the garlic brown; remove and place on paper towels;
- immerse the eggs in boiling water for 10 seconds; remove;
- in a salad bowl, mash the anchovy fillets, pour in the oil and lemon juice; season with pepper;
- break the eggs into the mixture; whisk together well; add the Parmesan;
- tear the lettuce onto the dressing; toss well just before serving;
- garnish with the croutons and bacon pieces.
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©Copyright MSCOMM 1996 – 2008. Michèle Serre, Éditeur
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