Caesar Salad Insalata Cesare Recipes

THE BEST CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

CAESAR SALAD (INSALATA CESARE)

Steps:

• FOR CROUTONS: 1) Crush garlic and saute with 2 tbsp olive oil over moderate heat. 2) When brown, discard garlic and add bread crumbs and cook until golden and crispy. Drain on paper towel and season with salt and tbsp Parmigiano. FOR SALAD: 1) Remove leaves to reach heart and dry well and cool in preparation for toss. 2) Sprinkle 1/2 tsp salt and olive oil in bowl and rub with garlic before mashing into paste. 3)Add anchovies and capers and mash. Then add mustard and yoke with a little bit of the egg white, mixing into paste. 4) Add remaining olive oil, a little at a time to develop creamy base. 5) Add lemon juice, vinegar, Worcestershire, Tabasco, and 1 tbsp Parmigiano. Mix well. 6) Tear lettuce into bite sized pieces and toss with dressing. Grind fresh black pepper and toss again. Add croutons and one final toss.