Caesar salad (classic recipe) is liked by many, but only a few restaurants make it as it should according to tradition. Below is a step-by-step instruction for preparing this salad, with a description of the “right” sauce.
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You will need
- Salad:
- 1 large head of romaine lettuce
- 1/2 cup coarsely chopped parmesan
- 1-2 cups of your favorite garlic croutons, preferably home-made
- Refueling:
- 2 large lemons
- flavored vinegar
- 1 can of anchovies in olive oil
- 2-4 cloves of garlic
- 2 egg yolks
- 1 teaspoon mustard
- 1 teaspoon of Worcester sauce
- ~ 1 cup olive oil
Instruction manual
1
Wash the romaine lettuce, then chop it into small pieces. Shake off water from it as best as possible, and then wrap pieces of salad in a kitchen towel or paper towels, squeeze gently to dry them. This is important if you do not want a delicious dressing diluted with water. Otherwise, the classic Caesar salad will turn out with a watery flavor.
2
Take the juice of two large lemons, then squeeze 1/2 more lemon into apple cider vinegar. (1 part vinegar to 4 parts lemon juice). You should get about half a glass. Rice or malt vinegar are also acceptable substitutes, the idea is to add separate, interestingly flavored sources of acid to really shade the lemon flavor. You can use white vinegar to make Caesar’s home-made salad, but only as a last resort is a bit wrong.
3
Use a grater to grate 2-4 large cloves of garlic and add them to the lemon juice mixture.
4
Add the yolks separated from the two eggs to the sauce. (Ratio: one yolk per 1 juicy lemon). You can use proteins if you like, but adding yolks will only contribute to a richer taste. Classic Caesar salad does not involve the use of egg white.
5
Add the prepared mustard - about one teaspoon. Dijon mustard is well suited, however it is better to use home-made mustard.
6
Grind fresh peppers and add to your sauce. It is recommended to add a little coarsely ground pepper and a little finely ground pepper for a variety of flavor / texture, but this is not necessary.
7
Drain the oil from one can of anchovies and add the fillet to the sauce. You can use canned anchovies and not in olive oil, but they give a less tangy flavor.
8
Add a teaspoon of Worcestershire sauce. Then add olive oil in a ratio of about two times the volume of the sauce and beat with a mixer until a completely homogeneous mixture is formed. This sauce should taste at the same time sour (lemon and vinegar), salty (anchovies and, possibly, mustard), fish (anchovies), garlic and at the same time have a creamy consistency (egg yolks). If you missed any of these options, or the taste of the sauce is unbalanced, you should add more of the appropriate ingredient!
9
Put the chopped and dried romaine lettuce in the salad bowl and add the sauce. Then put the garlic croutons and sprinkle with grated Parmesan. Remember that Caesar salad classic, like other dishes, does not like deviations from the recipe, otherwise you will not get it at all.
Useful advice
You can add home-fried chicken fillet or boiled shrimp to your Caesar salad - these variations are widespread, although they are not classics.