Caesar Salad
A number of farms are bringing beautiful heads of romaine to the market these days, so now is the perfect time to make a real Caesar salad. I recently treated myself to two in a row, using romaine from Green Tractor. I used other ingredients from the market, too: garlic from El Guique, ciabatta from Cloud Cliff for croutons, and eggs I bought a while back and can’t remember from whom.
I haven’t eaten such delicious Caesars since the last time Romaines were in season, and I look forward to many as the beautiful heads keep coming in.
Mark Bittman’s recipe in his book How to Cook Everything is a useful guide for the real deal. I followed it except for step number two. Instead, I simply beat the eggs with a whisk and gradually added lemon juice and then olive oil (step three), and then proceeded with step four.
The Recipe
Ingredients
- 1 clove garlic, halved
- 2 eggs or ½ cup pasteurized egg product
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced anchovies, or to taste
- Dash Worcestershire sauce
- Salt and freshly ground black pepper
- 1 large head romaine lettuce, torn into pieces
- Croutons
- ½ to 1 cup freshly grated Parmesan cheese
PREPARATION
- Rub the inside of your salad bowl with the garlic clove; discard it.
- Bring a small pot of water to boil. Pierce a tiny hole in the broad end of each of the eggs with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, bring sure to scoop out the white that clings to the shell.
- Beat the eggs with a fork, gradually adding the lemon juice and then the olive oil, beating all the while.
- Stir in the anchovies and the Worcestershire. Taste and add salt if needed and plenty of pepper. Toss well with the lettuce; top with the croutons and Parmesan, then toss again at the table.
- Serve immediately.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!
