 |
|
 |
|
|
Shelley's
Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
CROUTONS(Never purchase croutons. They are flavourless and too small.)Cube 1 loaf of country white bread into 1-inch pieces. Toss in 1 cup melted butter or pareve margarine, 1 tbsp. minced fresh garlic, 1 tsp. Montreal Steak Spice, 1 tbsp. each dried parsley and basil. Bake on a cookie sheet at 350° for 7-10 minutes until golden and crunchy. You can do this ahead and store in an airtight container.
DRESSING 2 egg yolks 2 tbsp. Dijon mustard 2 anchovy fillets, minced 1 tsp. Worcestershire sauce 1 tsp. Tabasco 3 tbsp. fresh lemon juice 1/4 c. red wine vinegar 1 tsp. Balsamic vinegar Salt & pepper to taste Place all ingredients in processor and blitz. While motor is running, slowly add 3/4 to 1 cup GOOD extra virgin olive oil in a steady stream, also a must, depending on the desired consistency.
PRESENTATIONThere are two ways I present my salad. Either with the traditional romaine torn into bite size pieces, add to that the croutons and dressing and toss. Or, use the whole heartleaves, place them on a platter, top with croutons and drizzle with dressing. Both are excellent. Depends on the dinner party.
TRICKSNo matter what the presentation, the most crucial components to an amazingly successful salad are: 1) Never, ever forget that final squeeze of fresh lemon juice while tossing in the dressing 2) Always grate fresh Asiago cheese on top 3) Finish with a good twist of cracked black pepper
NOTE If serving with meat meal, Caesar Salad can be prepared without the cheese. If dealing with fish allergies, omit the anchovies and the Worcestershire sauce, as it contains anchovies, and use more vinegar and lemon juice to give it more pizzazz.
Click here to go back to the recipe archive
Explore our menus > buffet > enhancements for your simcha Learn more about us |
Killer
Caesar Salad
