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| Caesar Salad: Simple, Delicious, Satisfying |
The simple salad -- romaine lettuce, croutons and a lovely creamy dressing - was all the rage a generation ago; in fact, in at least one restaurant it was practically the only salad on offer. Though it's still on the menu at the Covent Garden bistro, Joe Allen (favourite of theatre & film luvvies) Caesar Salad is less fashionable of late.
It's a shame because Caesar Salad is wallet-friendly, satisfying, fantastically easy to put together and terrifically portable.
It's also very versatile. Some are happy with a big bowl of the salad as a meal, others love it with chicken, sausage or salmon. Vegetarians can dress it up with artichoke hearts and oven roasted tomatoes with extra shavings of parmesan -- and forgo the anchovies in the dressing. If you're not vegetarian, try to include the anchovies - the flavour doesn't dominate and adds a wonderful layer of intesnsity.
As with all simple salads, good ingredients are essential. The lettuce should be the freshest, crispest possible. The croutons are lifted by good bakery bread; in fact, the croutons are a vital part of this dish.
The easy dressing uses multiple ingredients to produce its deliciously complex character. If you can't be bothered or if you're in frugal mode, a simpler version is offered in Salad Dressings.
All but the lettuce can be prepared ahead and stored in air-tight containers for up to 3 days but the fresher the better.
Cost: £2
Feeds: 3-4
Ingred:
1 large crisp lettuce, leaves washed & separated (if not organic blanch leaves in 9 parts water to 1 part vinegar 20mins)
Croutons
3 cups good bread, in generous one inch cubes
3 tbsp good olive oil
salt
1 garlic clove, grated (opt)
Dressing
6 drained anchovy fillets* (opt but is a pretty vital flavour ingredients)
1 large or two small garlic cloves, grated
2 large egg yolks
2 tablespoons white wine vinegar or lemon juice
3/4 tsp Dijon mustard
2 tablespoons olive oil
1/2 cup yoghurt OR light vegetable oil
1/2-1 tsp Worcestershire sauce (opt)
4-5 tbsp finely grated Parmesan, plant or dairy (for the frugal, any other hard waxy cheese, finely grated)
pepper and a little salt
Variations:
Chicken
Crispy Bacon200 ml cold buttermilk Flaked Salmon
Sausage (wild meat preferred)
Vegetarian: artichoke hearts and roasted tomatoes
Method:
Salad:
Dry lettuce leaves in a clean tea towel or salad spinner; refrigerate
Croutons
- Preheat oven to 350F, 180c
- Mix olive oil with salt and garlic if using; pour over bread cubes, toss well
- Spread out in in a single layer on a baking sheet (with low sides); bake 7-10 mins, stirring at least once, or until golden and crisp -- keep an eye out, they burn easily
- Cool and salt generously
- Set aside (store in airtight tin for up to 4 days)
- Combine all ingredients except yoghurt; whizz with stick or bowl blender until ingredients are incorporated
- Add yoghurt and blitz until thick and creamy
- Taste for seasoning
- Refrigerate before use
To Serve
(per person)
- Tear lettuce into large bite sized pieces
- Add enough dressing to coat but not overwhelm the leaves (2-3 tablespoons should do it)
- If serving with protein or other additions, add and stir
- Scatter a handful of croutons on top
*M&S, 100gm,
Tips:- For picnics, assemble on site
- Some anchovy fillets have barely any salt; if you can afford them and can use them elsewhere before they go off, the dressing will be even healthier
- This dressing was part of one of the most popular meat fillings on the Gourmet Sandwich Platter for senior execs in a large City firm -- pre-cooked back bacon slathered with a generous dollop of Caesar dressing, layered between crispy lettuce in white sourdough bread
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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