Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Caesar Salad

Chef James EhlerThis recipe is from Chef James Ehler of Key West, Florida.

James is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, and the New Bern Golf and Country Club, North Carolina.

It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - The Food Reference Website

Ingredients

Dressing:
6 Cloves Garlic
1/2 Teaspoon Fresh Ground Black Pepper
1 Ounce Parmesan Cheese - cubed
3 Whole Eggs
1 Tablespoon Dijon Mustard
1 Tablespoon Key Lime Juice
5 Each Anchovy Fillets
1 Teaspoon Worcestershire Sauce
1 Cup Extra Virgin Olive Oil
1 Cup Canola Oil

Croutons:
3 Cups White Bread -- 1/2" cubes
3 Cloves Garlic -- peeled and crushed
1 Teaspoon Mixed Herbs
1/4 Cup Extra Virgin Olive Oil

Salad:
4 Heads Romaine Lettuce
1/2 Cup Parmesan Cheese - grated

Method

Dressing:
Place garlic cloves, pepper, and Parmesan Cheese in food processor, and process 1 minute.

Add remaining ingredients except oils and process 30 seconds. (Mixed herbs: thyme, basil and oregano).

Add oil slowly while processing. (You can use all olive oil if desired for stronger flavor). Use within 48 ours.

Croutons:
Preheat oven to 350º. Mix garlic, herbs and olive oil in a small bowl. Let sit for 15 - 30 minutes. Drizzle oil over bread cubes through fine mesh strainer, and toss to coat the bread evenly. Place on baking sheet and bake until golden brown, 10 - 15 minutes. Cool.

Salad:
Tear washed and dried Romaine (Cos) lettuce into large pieces. Place in large bowl, drizzle with dressing and toss to coat lightly, add croutons and grated cheese and toss to coat evenly. Serve immediately.

Notes:

Variations:

  • Use plain lime juice if Key Limes are unavailable.
  • For an eggless dressing, substitute 6 ounces Tofu drained, instead of eggs. Proceed as in step 1) above, but process for 1 minute, scrape sides of bowl then process until mixture is smooth. Proceed with remainder of recipe as above.
  • For vegetarian dressing, use Tofu, leave out Parmesan cheese and anchovies, increase lime juice to 1 1/2 TB and add 1/4 tsp salt.
  • Croutons may be made with dried herbs and powdered garlic, straining oil is not necessary.
  • Try using Red Wine Vinegar instead of Key Lime Juice.
  • Try using 1 - 2 tsp dry mustard instead of Dijon mustard.
  • Coddle eggs for 45 seconds to 1 minute.

Serving Ideas:
Garnish with lemon slice and julienne red pepper.

Serves 6

© James T. Ehler, 2001
All rights reserved

EMAIL US