Okay, show offs. Let's hear your best recipe for this classic.
snip...
Ingredients:
(1) Large bunch of Romaine Lettuce, torn into bite size pieces. If you are lazy, you can slice the leaves lengthwise through the center, then cross slice them into bite size slices.
2 tbsp lemon juice
6-8 anchovy fillets sliced up fine or mashed into paste
1 raw egg
1 clove of garlic (mashed through a garlic press)
1/2 tsp salt
2 tbsp virgin olive oil
1/4 cup finely grated parmesan cheese
1 cup of garlic toasted croutons
In an empty salad bowl, whip all the ingredients together except for the lettuce, cheese and croutons. Add the lettuce and croutons, toss to coat everything well, sprinkle cheese on top. This should all be done minutes before serving. ....snip
Great. For once, this thread is going exactly as planned. I wanted to receive differing opinions as to ingredients and preparations.
I see a shot of Worchestershire isn't a "secret", and, as expected, folks use different amounts of anchovy. I like a lot, and it's nice to see that everyone is mashing filets.
I used to use a whisk, but much prefer the blender method for ease and consistency. I'm in the raw egg camp, but I'll give the tofu a whirl.
Croutons- always made them stovetop. Just toss 'em in butter with a whole clove of garlic (easy to remove when it's "done") in a pan. Reggiano's a given, but I like it shaved (gotta get some use out of the truffle slicer).
This may be sacrilege, but I cut my Romaine. I think the "tear" method dates to the days when nobody had a sharp knife (a good test for sharpness is making a chiffonade of basil- if it turns black right away, sharpen your knife).
Thanks for the input.
Honestly, I like the recipe Alton Brown used on Good Eats. (Also, he maintains that anchovies have no place in a Caesar salad - the Worcestershire sauce provides the flavor you're looking for.)
I can dig it up and post it if anyone is too lazy to go find it at foodtv.com.
Same here. I always cut it, and have never noticed any blackening or other ill effects.
When you're no longer able to make consistently clean 1/16" slices from a ripe tomato, break out the stones.
I'm outta luck I guess.
Wifey has my stones in a mason jar sitting on her night stand.
......great recipes youse guys.