Years ago, during the summer after college graduation, I worked at a fancy restaurant in San Francisco (until the union caught up with me) and I made flaming desserts and Caesar salads at the table. The ingredients were all on my cart ready to mix...a rolling mis en place. Nowadays, I make a Caesar with all my own fresh ingredients and the method is basically the same. This Caesar recipe is true to the original (however, Chef C did not use anchovies but I do). My addition to the tradition is my version of "Recipe Redux". It is great as a first course or appetizer. —dymnyno
- Serves 2
1 egg ,coddled
1/2 teaspoon worcestershire sauce
juice of a lemon
1 clove garlic, peeled and minced
4 flat anchovies, (I use white anchovies)
3/4 cup olive oil
3 tablespoons parmesan cheese, more if you prefer and some parmesan cheese curled with a peeler
rare roast beef,4 large slices (about 5'x7') deli sliced thin.
3 stalks of Romaine lettuce hearts
- To coddle an egg; gently put an egg in boiling water for exactly 60 seconds and remove immediately. Set aside.
- I use a large wooden bowl and a heavy silver fork to mix the ingredients. I suppose you can use a food processor and when you get to the olive oil part, just slowly add the oil. I do not use any salt in the dressing because anchovies and Worcestershire sauce and parmesan add enough salt .
- In a large wooden bowl add the anchovies and start to break up with the fork. Add the fresh lemon juice and continue breaking up the ingredients.
- Add a few drops (about 1/2 tsp) of Worcestershire Sauce and mix with the fork, pressing to break up the anchovies and mix with the sauce.
- Add the minced garlic and continue to make the emulsion.
- Add the coddled egg and break up with the back of the fork, continuing to create a creamy emulsion.
- SLOWLY add the olive oil in a very thin drizzle . The ingredients will really become a smooth emulsion, with bits of anchovy.
- Add a few grinds of fresh black pepper.
- To prepare the romaine: Cut off the bottom. Cut the central rib off . Cut the leaf in half lengthwise a couple of times.
- Toss the lettuce with the dressing very carefully so the leaves are not broken.
- Add the grated parmesan and toss again. (gently)
- Spread out a large round rare roast beef slice. Fill the slice with some salad and roll up like a cigar. Roll as tightly as you can without tearing the meat. Then trim for appearance. Cut in half to make two rolls.
- Serve with a parmesan curl or stick on top for garnish. Sprinkle with a little sea salt.
- Serve with the toasted baguette slice as garnish.