Caesar Salad

Taken from Cooking with Mr Latte, by Amada Hesser. Adapted from the salad served at Rebecca Charles' Pearl Oyster Bar in New York. Haven't tried this yet, but really love caesar salads so I had to save the recipe!


Fill a small pan with water and bring to a boil. Lower the eggs on a spoon into the water to coddle them for about 45 seconds. Remove from the water. In a bowl, whisk together the olive oil, garlic, and dry mustard. Crack the eggs into the olive oil mixture and whisk. Add the lemon juice and season with salt and pepper to taste.

Preheat oven to 300°F. Toast the bread cubes on a baking sheet in the oven for 15-20 minutes; they should be dry - not brown. Tear lettuce into a large bowl. Add anchovies (leave off for vegetarians), Pamesan, croutons, and half the dressing. Taste a leaf and add more anchovies, salt, or dressing to taste. Place a handful on each of 4 plates.

Makes 4 servings.


2 eggs
2/3 cup extra virgin olive oil
2 large cloves of garlic, finely chopped
1 teaspoon dry mustard
3 tablespoons lemon juice
coarse sea salt
freshly ground black pepper
4 slices day-old bread, cut into 1/2-inch cubes
2 small heads of romain lettuce (red and green), trimmed, with large leaves discarded
4 anchovies, rinsed, dried, minced (optional)
1/4 cup freshly grated Parmesan cheese

Servings per serving
Calories xxx
Fat xxx
Sodium xxx
Cholesterol xxx
Carbs xxx

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