Salade César

caesar2

Caesar salad with herbal croutons

This American classic has become one of the most popular Paris bistro salads. Why? Perhaps because the dressing is quintessentially French — it’s an embellished mayonnaise. For success, make the croutons ahead of time and be sure all the ingredients for the dressing are at room temperature before you begin.

To turn your salad into a chicken or steak Caesar, grill the meat just before serving. Slice thickly and place on top of the tossed salad.

1 cup (or more) herbal croutons
1 head romaine lettuce
2 egg yolks

juice of 1/2 lemon (about 2 tbsp.)
2 tsp. Dijon mustard
1 large clove garlic or 2 medium cloves, peeled and chopped
2 anchovy filets, chopped
1/2 cup (1/10 liter) extra virgin olive oil
1/4 tsp. salt
freshly ground black pepper
3 tbsp. freshly grated parmesan cheese

Make the croutons. Set aside.

Chop the romaine crosswise into strips about 2 inches (5 cm) wide. Wash, spin dry and set aside in the fridge.

Combine all the remaining ingredients except the cheese in a blender (hand-held or countertop). Pulse until you have a thick, emulsified sauce. Transfer to the bottom of a large salad bowl. Stir in the cheese.

Five minutes before serving, return the croutons to a preheated oven to warm them. Place the chilled romaine on top of the dressing. Toss. Add the croutons. Toss again. Serves 4 as a starter, 2 as a main course.


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