Classic Caesar Salad with Chicken

J – Classic beauties can be delicate creatures.

They need careful handling. It’s not just a guy thing, though, if you know what I mean. Classic dishes can be … and often have been … presented with a very heavy hand. Over-cooked. Over-served. Over-sauced. Personally, I’m not at all in the more-is-better camp. Seems like that’s where lots of chefs and cooks are going, as well. That said, I don’t believe lightening up is about making wimpy dishes.

Extraordinary, balanced flavor is the goal. Not lots of food. Absolutely not lots of thick sauce. More is almost never better. I’d much rather have just one taste of extraordinary, than any amount of bland.

A lesson in mindful cooking. How does this work with a classic caesar salad? Caesar salad achieves its delicate balance by using just the right amounts of anchovy, Parmesan Reggiano, fresh garlic, fresh lemon, extra virgin olive oil, Worcestershire sauce, fresh pepper, dry mustard, egg white, uncomplicated croutons and super-fresh romaine. Change or leave out any one of these ingredients and the salad loses its delicious flavor.

I remember one time my hand slipped when adding the dry mustard. I got a little too much. Wow, what a difference! Christina tried my recipe for friends one time … admitting to not being all that precise in her measurements. She didn’t like it at all.

So, a few tips: Use the best ingredients you can find. Prepare them all in advance. Measure exactly. Do things in order, because it really does matter. One time I put the lemon juice in after whisking in the egg whites … poof, the whole emulsification deflated in a second. You can’t recover from that. Make the dressing in the bowl you will toss and serve in. DO NOT start with all the dressing. After making, remove about a third to a small dish. You can add it back if needed. Do not over-dress the salad.

Classic Caesar Salad with Chicken

Recipe type: Mains

Author: Jim

Prep time: 15 mins

Total time: 15 mins

Serves: 2

Ingredients

• NOTE: Do not substitute ingredients.
• 1 head romaine
• ⅓ cup extra virgin olive oil
• 1 large clove fresh garlic, minced
• 1 Tbsp anchovy paste, or slightly more
• 4 to 6 drops Worcestershire sauce
• ½ tsp fresh pepper
• ⅛ tsp dry mustard
• Juice of 1 lemon. Meyer lemons are noticeably less tart. Adjust accordingly. Much better to use Eureka lemons.
• 1 egg white (uncooked)
• 1 cup, approximately, fresh grated Parmesan Reggiano
• 1 cup, approximately, Homemade Croutons

Instructions

1. Set out all ingredients. Chill serving plates.
2. Wash, tear and spin romaine lettuce. Keep cold!
3. In a large bowl, add anchovy paste, garlic, olive oil, Worcestershire, pepper, dry mustard and lemon juice.
4. Whisk until well blended.
5. Add egg white. Whisk until emulsified.
6. Remove about ⅓ of the dressing to a small bowl. Reserve.
7. Add romaine, ¾ of the grated cheese and croutons.
8. Toss and mix well.
9. Taste with a lettuce leaf. Add dressing if needed. DO NOT over-dress.
10. Place salad on chilled plates.
11. Add remaining cheese and any other protein you desire.
12. Serve.
13. Enjoy!

3.1.08

Homemade Croutons recipe

We added some roast chicken breast at the last minute. You can also add grilled salmon.

However you have it, please enjoy.