Caesar Salad.

BLUMPKING

BLUMPKING

Member
i really do love a good caesar salad.

Caesar-Salad.jpg


who else loves caesar salads? why are they so freaking good? do you put anything different in your caesar salad?
 
i got a side caeser salad at red robin last night. SO GOOD. i can almost never go out somewhere to eat and not get one.

/900th post.
 
bets fucking salad in the world!!!! some grilled (or even fried) chicken in there and you have an even bigger boner coming in. i sort of dont like when caesar dressing tastes too much like anchovies though. oh and if you put anchovies on you're fucked in the head
 
haha i was a little turned off when i found out caesar salad dressing had anchovies in it, i still love it though, especially with chicken on it.
 
yeah but honestly i bet a lot of them don't.. and they all have varying amounts of them in there. you'll know when there are a lot of them in there..
 
.. i thought a true Caesar salad has anchovy fillets in the salad itself? Could be wrong though. But I love Caesar salad, i'd probably eat it either way
 
I absolutely love Caesar Salad, I eat it probably 2x a week. I thought I'd take the time to type up my recipe for you guys. I make this all on the "eyeball" method so the measurements are all approximations and are probably a little off.
Dressing:
Boil Water. Once boiling, put one egg in the water for EXACTLY 1 minute and then take it out.
In a mortar put:
Half a spoonful of coarse salt3-4 Anchovies2 Cloves of garlic.
Crush with pestle until you get a paste.
Add and stir into the paste:
Juice from ~3/4 lemonHalf a heaping spoon full of Grey Poupon Dijon mustard.
Add and stir trying integrate the heavier earlier paste:
~1/3 Cup of Extra virgin olive oil. (Note: All oil is not created equal.)
Add egg, yes I know its still raw, thats how it's supposed to be. Lightly scrape some of the slightly cooked whites in, keyword lightly, dont scrape the shell, you just want to coax a little bit in.
Stir until it is a constant consistency.
Put in fridge (to cool the dressing which will be warmed by the egg)
For the Croutons:
Cut real bread (IE not wonder bread) in to small cubes, put the cubes in a bowl and gently toss with oil, DO NOT SOAK.
Add a small amount (~2/3 inch) of olive oil to a wok. Allow to get very hot (350+ F)
Toss in the bread and turn constantly with a spatula. After a few minutes lower to medium heat and continue turning until all are crispy on the outside.
For the Salad:
Wash 1-1.5 heads of romaine lettuce.
Tear in to bite size pieces and add grated grating cheese of your choice ( I like Vella Cheese's Special Select Dry Monterey Jack). Also add croutons.
Spoon in dressing as you toss the salad, it will toss much better than if you just dump it all on.

Notes: If your garlics cloves are small, go for more. Likewise with the lemons. Remember cooking is an art not a science.
Also, I know they might seem gross to some of you whitebread motherfuckers on here, but the raw egg and the anchovies ARE NOT FUCKING OPTIONAL. With out them you will actually have an excellent italian style dressing but it will not be a Caesar.
Well thats it, more work than I think i've ever put into NS previously. Any questions you can PM me, but this should make an excellent salad.
 
itt: people finding out anchovies are in caesar salad.

I had to make it at work two years ago, still made the best damn dressing ever.
 
What the hell is french salad dressing?
Salad dressing made in france? If I order a in caeser in france does it come with french salad dressing?
 
Im a fan of either bacon or smoked salmon in my caesars. Anchovy paste in the dressing makes it pretty damn good too.
 
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