Caesar Salad
Though modern spins on this recipe classic often contain anchovies or anchovy paste, the original did not. Its delicate anchovy flavor came from Worcestershire sauce.
To ensure that things move smoothly, have all ingredients measured and ready to go at the outset.
To get a head start, I prep the romaine well ahead of time and layer the leaves between double sheets of paper toweling in a jumbo resealable plastic bag. Stored in the refrigerator, the greens remain crisp and fresh for at least 2 days.
Why pasteurized eggs? Because salmonella remains an ongoing problem. Many supermarkets now sell pasteurized eggs and the boxes are clearly labeled (I use the Davidson's brand). If pasteurized eggs are unavailable, choose farmers' market eggs or others from a local source you know and trust.
Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Rub the bottom and sides of a very large wooden salad bowl well with garlic; discard garlic.
Step 2
Add romaine, croutons, and Parmigiano-Reggiano to bowl and toss lightly.
Step 3
Bring a small saucepan of water to a simmer over moderate heat, pierce the large end of the egg with a pushpin, then ease the egg into the simmering water. As soon as water returns to a simmer, coddle (simmer) the egg 1 minute exactly. Remove the egg to a small ramekin or bowl with a slotted spoon and set aside.
Step 4
Drizzle the olive oil evenly over the salad greens but do not toss.
Step 5
Whisk together the lemon juice, Worcestershire sauce, salt, and pepper in a small liquid measure. Drizzle over the salad and toss lightly.
Step 6
Break the coddled egg into the salad and again toss lightly.
Step 7
Taste the salad for lemon juice, salt, and pepper and adjust as needed.
Step 8
Set the salad bowl on the dining table and serve as a first course. It's the California way.
