Caesar Salad
Quite popular in its original form, the Caesar Salad has enjoyed a renaissance that has lasted for over the last decade and then some. The salad has become a vehicle for everything from chicken to seafood to beef. There have been some versions that shared little with the original but the name and Romaine lettuce. Here is the stripped down version close to the original. The salad was supposedly first concocted from things Caesar Cardini had on hand at his restaurant when he was faced with a large party and was out of many ingredients. It was prepared tableside with much flair.
INGREDIENTS:
2 heads romaine lettuce, whole pale inner leaves only, or one whole head, damaged leaves removed and cut into 1 inch pieces
2-3 cups croutons, ½ to ¾ inch square. Homemade is best.
¾-1 cup grated Parmesan cheese
1 recipe of Caesar dressing (Follows)
METHOD:
Make dressing in a bowl large enough to hold all the lettuce.
Add the lettuce to the dressing and carefully mix so the leaves are evenly coated with dressing.
Add the croutons and toss.
Sprinkle evenly with the cheese, reserving a little for garnishing plates. Toss gently, and serve on plates. Top each salad with a little more cheese. Add fresh ground pepper if desired.
Serves: 4
Source: Chef Andrew E Cohen
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