Season 8 Recipes: Astonishing Baja/

Caesar Salad

Ensalde César
From Season 8  Mexico - One Plate at a Time
Servings: 6
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Ingredients

  • A half of a long baguette, sliced into 1/4-inch rounds, brushed with olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 6 canned anchovies
  • 2tablespoons fresh lime juice
  • 1tablespoon Dijon mustard
  • 2tablespoons Worcestershire sauce
  • 1 egg yolk
  • 3/4cup good-quality olive oil
  • 4 romaine hearts (36 leaves)
  • 1/2cup freshly gratedMexican queso añejo or other garnishing cheese such as Romano or Parmesan,

Instructions

Heat the oven to 425 degrees. Spread the baguette slices on a baking sheet and bake until well browned and crisp, about 10 minutes.

In a very large bowl, mash the garlic into a paste using either the back of a fork or a wooden spatula. Add the anchovies and lime juice and mash them to a paste with the garlic. Mix in the mustard, then the Worcestershire and finally the egg yolk. Slowly drizzle the olive oil in a thin stream into the base, whisking with the fork as you add it, until it comes together as a light dressing. Pour half the dressing into a jar, cover and refrigerate. Add the romaine leaves to the remaining dressing and toss to coat.

Arrange 6 romaine leaves on each of the 6 chilled plates. Sprinkle with the grated cheese and garnish with a toasted croutons.

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Comments

  1. I made the Caesar salad dressing . The dressing was brown due to the worchestershire sauce.
    was 2 tablespoons the right amount?
    thankyou

  2. While I have not made this recipe before, I have made many Caesar Salads before and 2 tablespoons Worcestershire is likely a typo, that seems FAR too much (in answer to the question above that has gone unanswered since 2015.

    1. Hi Cheri-Thanks for your comment! I have not tested this recipe either BUT I would only use 1 tablespoon to start and then taste to see if you like the flavor!

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