Whole Leaf Caesar Salad Recipes

CAESAR SALAD

Steps:

• Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.
• Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
• Preheat oven to 375 degrees F.
• Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
• Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.

WHOLE LEAF CAESAR SALAD

Steps:

• For the dressing: Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups.
• For the croutons: In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.
• For the salad: Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve.

HAND HELD CAESAR SALAD

Steps:

• To make croutons: Cut off crust from French bread.
• Slice lengthwise into 1 cm thick slices.
• Rub slices on both sides with garlic clove and brush with olive oil.
• Cut slices into long strips and place on a baking sheet.
• Sprinkle lightly with salt.
• Bake at 300 degrees F for 15 minutes or until croutons are dry and crisp.
• Cool and place on a serving dish.
• Wash lettuce, removing any wilted or tough parts of leaves.
• Place whole leaves on a platter.
• Crumble pancetta or bacon into a small serving bowl.
• Place grated cheese in another small serving bowl.
• Pour dressing into a squeeze bottle (if using a homemade version).
• To serve the salad, hold one lettuce leaf in your hand.
• Layer lettuce with a crouton, crumbled pancetta, cheese and dressing.
• Wrap up sides of the lettuce leaf and eat!

JULIA'S CAESAR SALAD

Steps:

• Preparing the salad components:
• You will probably need 2 large heads of romaine for 3 people - or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length - you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads - fortunately, romaine keeps reasonably well under refrigeration.
• To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
• Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
• To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
• Mixing and serving the Caesar:
• Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
• Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
• Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
• Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.