Tuesday, March 12, 2013

Chefs Caesar Salad

Caesar Salad
Yield: 4 servings
Prep time: 10 minutes
Cook time: 5 minutes

5 anchovy filets
5 garlic cloves, chopped
¾ cup olive oil
1 egg yolk
2 Tbsp lemon juice
1 Tbsp grated Parmesan cheese
1 tsp salt
1 Tbsp pepper
2 heads frisee lettuce

1.Roughly chop the garlic coves and anchovy fillets (remember looks don't matter it will be blended later). In a small sauté pan add the olive oil and turn the heat to medium.
2.Add the anchovy and garlic to the oil and sauté for 2 minutes, until the garlic turns golden brown. Strain the oil from the solids reserving both. Place the oil in the refrigerator to quickly chill it.
3.Once the oil is cool you can begin to build the dressing.  In a blender add the egg yolk, lemon juice, cooked garlic and anchovy, and cheese. Blend on high until it becomes a smooth paste.
4.With the blender on low slowly pour in the cooled oil to emulsify the fat and thicken the dressing. Once half is drizzled in you can pick up the speed with the rest. Season with the salt and pepper and refrigerate until ready to use.

To serve the salad trim and wash the frisee, toss with the Caesar dressing, and garnish with croutons. To give more flare to this salad use our confit pork belly as croutons instead of traditional bread.

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