Many people like Caesar salad (a classic recipe), but only a few restaurants make it the way it should be according to tradition. Below is a step-by-step guide to making this salad, with a description of the "right" sauce.
It is necessary
- Salad:
- 1 large head of romaine lettuce
- 1/2 cup roughly chopped Parmesan cheese
- 1-2 cups of your favorite garlic croutons, preferably homemade
- Refueling:
- 2 large lemons
- flavored vinegar
- 1 can of anchovies in olive oil
- 2-4 cloves of garlic
- 2 egg yolks
- 1 teaspoon of mustard
- 1 teaspoon Worcester sauce
- ~ 1 glass of olive oil
Instructions
Step 1
Wash the romaine lettuce, then cut it into small pieces. Shake the water off of it as best you can, then wrap the lettuce chunks in a tea towel or paper towels, squeeze gently to dry. This is important if you don't want the tasty dressing to be diluted with water. Otherwise, the classic Caesar salad will have a watery flavor.
Step 2
Juice two large lemons, then squeeze 1/2 more lemon into apple cider vinegar. (1 part vinegar to 4 parts lemon juice). You should make 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 set off the lemon flavor. You can use white vinegar to make homemade Caesar salad, but only as a last resort - it's a little different.
Step 3
Use a grater to grate 2-4 large cloves of garlic and add them to the lemon juice mixture.
Step 4
Add the yolks, separated from the two eggs, to the sauce. (Ratio: one yolk to 1 juicy lemon). You can use whites if you like, but adding yolks will only add a richer flavor. Classic Caesar salad does not involve the use of egg white.
Step 5
Add prepared mustard - about one teaspoon. Dijon mustard works well, but homemade mustard is best.
Step 6
Grind fresh peppers and add to your sauce. It is recommended to add some coarse pepper and some finely ground pepper for flavor / texture variation, but this is not necessary.
Step 7
Drain the oil from one can of anchovies and add the fillets to the sauce. You can use canned anchovies and not in olive oil, but they give a less pungent flavor.
Step 8
Add a teaspoon of Worcestershire sauce. Then add olive oil in a ratio of about twice the size of the sauce and beat with a mixer until a completely homogeneous mixture is formed. This sauce should taste both sour (lemon and vinegar), salty (anchovies and possibly mustard), fishy (anchovies), garlic and at the same time have a creamy consistency (egg yolks). If you skip any of these options, or the sauce is unbalanced in flavor, add more of the corresponding ingredient!
Step 9
Place chopped and dried romaine lettuce in a salad bowl and add the sauce. Then add the garlic croutons and sprinkle with grated Parmesan cheese. Remember that classic Caesar salad, like other dishes, does not like deviations from the recipe, otherwise you will get something completely different.
