Caesar Salad


Classic Caesar Salad is made with the convenience of anchovy paste, readily available in grocery stores. To make it with real anchovies, toss out their shipping oil and reconstitute by soaking in fresh olive oil. Or even better, use Boquerones (marinated unsalted white anchovies.) For a modern variation see Kale Caesar Salad.
1 clove garlic, minced
1/8 teaspoon salt
freshly ground pepper, to taste
3/4 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoons lemon juice
1 teaspoon anchovy paste or 4 mashed fresh Boquerones (unsalted marinated anchovies)
1/4 cup olive oil
1 egg
1 large head Romaine lettuce, washed, dried, separated into mouth-sized pieces, chilled
1/4 cup grated Parmesan cheese

8 boquerones, dried off
1/2 cup croutons
1 Heat a small pan of water to boiling. This will be used for your egg.

2 With a fork, mash garlic with salt, pepper, dash of the Worcestershire sauce in a large wooden or glass bowl. Add rest of Worcestershire sauce, mustard, lemon juice, and anchovy paste (or Boquerones.) Whisk until smooth. Let sit, mashing garlic and whisking once in a while.

3 Whisk in olive oil until emulsified.

4 Lower egg into boiling water for 1 minute, then quickly crack and whisk egg into dressing mixture.

5 Add lettuce and most of the cheese and croutons. Toss to coat lettuce with dressing. Top with reserved cheese, optional croutons and boquerones. Serve immediately.

servings  use metric
original recipe yield: 4 Servings

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