Friday, July 8, 2011
Lemon Caesar Salad and FIVE FOR FRIDAYS. Five Photos...and a Recipe.
Lemon Caesar Salad
completely adapted from Lemon Caesar Salad found on epicurious.com
2 cloves of garlic, very finely mashed into a paste with 1/4 teaspoon coarse salt
1 tablespoon anchovy paste
2 teaspoon finely grated lemon zest
2 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1 large egg, boiled for 1 minute
1 tablespoon Mayonnaise (optional, but I though it added a nice consistency to the dressing)
Freshly ground black pepper, to taste
3 hearts romaine lettuce, leaves separated, rinsed, patted dry and chopped
4 tablespoon freshly grated Parmesan cheese
2-4 cups homemade croutons (I just cut up a baguette, toss with olive oil, sprinkle with a bit of garlic powder and bake in a 400 degree oven about 8 minutes or until browning on the edges. YOU CAN NOT MAKE TOO MANY!!!)
In a large salad bowl combine garlic, anchovy paste, lemon zest and juice, vinegar and mustard. Whisking constantly, add egg and drizzle in olive oil until thickened. Whisk in Mayonnaise if you're using. Season with pepper.
Add your Romain lettuce to the bowl with the dressing. Add your cheese. Toss well with tongs and top with homemade croutons.