Ticky graced our humble household
with her presence Friday
and Mr. Hawthorne and I made
a Caesar Salad for her.
First, my croutons.
OK.
I admit it.
I'm Semi-Ho-ing my croutons.
Instead of baking my own bread,
I decided to use a loaf I bought at Harris Teeter.
Shoot me.
I melted 1/2 stick butter
and swirled some extra light Bertolli olive oil
in my pan,
then added the bread cubes,
tossing to coat.
Cook over medium low heat for about 5-7 minutes,
stirring frequently.
Spread out on a baking sheet,
put in a 300 degree oven,
and bake until nicely browned and crispy.
Ingredients for the Caesar salad dressing:
1/2 tin anchovies, mashed
5 garlic cloves, minced
1 TB Dijon mustard
1 TB Lea & Perrins
juice of 2 lemons
1 egg, coddled
1/2 cup Parmesan cheese, or to taste
about 1 cup ELBOO
Mince and mash anchovies.
Add in minced garlic, Dijon, Lea & Perrins,
and lemon juice.
Coddle the egg.
Bring a cup of water to boil,
then put the egg in the hot water for 60 seconds.
Mix egg in with dressing.
Gradually whisk in the olive oil
to make a nice emulsion.
Finally, grate in the cheese.
More videos. For your edification.
The pictures are making me hungry! What a great looking salad....but now I cannot get the song "Scarborough Fair" out of my mind....
ReplyDeleteOh yum! I love your Caesar salad recipe!
ReplyDeleteIt was indeed a delicious Caesar salad. BUT, it bears repeating. Rosie should NEVER order Caesar salad when she goes out to eat. It will NEVER be as good as hers, and that will set the tone for the rest of the meal.
ReplyDeleteNo, Rosie, no. Embrace the garden salad that doesn't have Caesar dressing on it.