January 2012: Mirbeau Caesar Salad
January's Featured Recipe: Mirbeau Caesar Salad
An interpretive twist on a classic pleasure.
Ingredients: |
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2 heads Romaine Hearts, washed, trimmed and chopped to your liking |
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Roasted Garlic |
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Anchovy Filets |
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Fresh Lemon, halved and wrapped in protective cloth |
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Good quality Parmesan or Grana Padana |
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Croutons |
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Pepper Mill |
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Good quality Olive Oil & Red Wine Vinegar |
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Dijon Mustard |
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Whole Egg in a bowl of very hot water |
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Wooden Bowl (or use a Food Processor but be sure to add the ingredients in the same order and quantities) |
Directions:
- Take 2 Anchovy Filets and crush them into a paste in the base of your wooden bowl with a large serving spoon. (Alternate method: Puree the Anchovy Filets with a little Olive Oil in the Food Processor.)
- Add 2 heaping Tablespoons of Roasted Garlic and a Teaspoon of Dijon mustard and work into the anchovy until well blended.
- Drizzle about 1/2 Cup Olive Oil and a splash of Vinegar. Incorporate while scraping the edges of the bowl down. (Note: This mixture will look a little lumpy and will not be smoothly blended at this point.)
- Crack the Egg and separate the whites. Drop the yolk into the mixture and blend well until silky and faintly yellow-cream in colour with the distinctive aroma of Caesar dressing.
- Crack plenty of Pepper to taste and a healthy squeeze of Lemon.
- Add Lettuce, grate fresh the Cheese, add Croutons and toss gently but thoroughly.
- Plate gracefully but quickly and offer your guest(s) additional Pepper, Cheese and Anchovy.
- Some recipes call for the addition of a couple drops of Worchestershire & Tabasco if you so desire.
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