This recipe should give you the type of Caesar salad normally prepared table side at high end restaurants with much less fuss and bother. Don't be tempted to substitute vinegar for the lemon juice. If you need to substitute pasteurized for the fresh egg, place a glass in hot water, pour in the pasteurized egg in the glass for about 30 seconds to thicken it, before using.
This dressing may be made ahead, and the salad bowl placed in the refrigerator till ready to serve
In a large glass salad bowl, add olive oil, lemon juice, Worcestershire sauce, anchovy paste, mustard, and finely minced garlic to taste.
Coddle the egg just long enough for the yolk to just begin thickening. 1 minute in simmering water should do the job. Properly coddled the yolk should feel warm, NOT hot, when cracked into your hand, allowing the white to run out. Add the yolk to the bowl. 2 tablespoons pasteurized egg yolks may be substituted for 1 fresh egg.
Finely shredded Parmesan, croutons, and broken lettuce should be prepared and ready to add.
Now, using a whisk, mix vigorously, to create a loose emulsion.
Add 4 servings of the lettuce, a handful of croutons, and a handful of the finely shredded cheese.
Toss to coat all the greens and croutons. Divide onto individual plates, or bring the salad bowl to the table, to be divided up there.
If preparing for 1 or 2 servings, make the dressing in a clean small glass bowl or a freshly washed lidded glass jar, and use only the amount of dressing needed to coat the salad.
Left over dressing from 1 or 2 portions will keep safely in the refrigerator for up to two days.
The egg yolk is necessary. If not sure about the safety of available raw eggs, look for pasteurized egg yolks that come in small cartons. about 2 tablespoons should be the equivalent of 1 fresh egg yolk.
Don't substitute any of the ingredients, I.e. yellow mustard, or wine vinegar, for the ingredients given. Anchovy paste is easier and faster, and the leftover from the tube will keep for several months refrigerated, so no waste and less gritty salt taste.
Making this as a 'knife and fork' is a great deal more work and greater cost as only the center of each head of lettuce is normally used. Also expensive imported cheese is quite unnecessary.
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (86%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 54.1mg||17 %|
|Sodium 83.5mg||3 %|
|Potassium 38.7mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1g|
|Protein 1.4g||2 %|
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Calories per serving: 65
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