Caesar Salad (original high calorie)

By Snowy0wl

no sinking mayo, or anchovies. Make before serving, uses yolk of a coddled egg

Ingredients

• For the Croutons:
• 2 large garlic cloves
• Pinch of salt
• 3 tablespoons virgin olive oil
• 2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)
• For the Salad:
• 2 large crisp heads romaine lettuce
• 2 large cloves garlic and a garlic press
• Salt
• 3/4 cup best-quality olive oil
• 2 cups best-quality plain unseasoned toasted croutons
• 1 lemon
• 2 eggs
• 1/4 cup (1 ounce) genuine imported real Parmesan cheese, freshly grated
• Peppercorns in a grinder
• Worcestershire sauce

Details

Servings 6
Preparation time 25mins
Cooking time 30mins
Adapted from noanchoviesincaesar.com

Preparation

Step 1

The romaine. You want 6 to 8 whole unblemished leaves of romaine, between 3 and 7 inches long, per person. Strip the leaves carefully from the stalks, refrigerate rejects in a plastic bag and reserved for another salad. Wash your Caesar leaves gently, to keep them from breaking, shake dry, and roll loosely in clean towels. Refrigerate until serving time.

The croutons. Purée the garlic into a small heavy bowl, and mash to a smooth paste with a pestle or spoon, adding ¼ teaspoon salt and dribbling in 3 tablespoons of the oil. Strain into a medium-sized frying pan and heat to just warm, add the croutons, toss for about a minute over moderate heat, and turn into a nice serving bowl.

Other preliminiaries. Shortly before serving, squeeze the lemon into a pitcher, boil the eggs exactly 1 minute, grate the cheese into another nice little bowl, and arrange all of these on a tray along with the rest of the olive oil, the croutons, pepper grinder, salt, and Worcestershire. Have large dinner plates chilled, arrange the romaine in the largest salad bowl you can find, and you are ready to go.

Mixing the salad. Prepare to use large rather slow and dramatic gestures for everything you do, as though you were Caesar himself. First pour 4 tablespoons of oil over the romaine and give the leaves 2 rolling tosses–hold salad fork in one hand, spoon in the other, and scoop under the leaves at each side of the bowl, bringing the implements around the edge to meet each other opposite you, then scoop them up toward you in a slow roll, bringing the salad leaves over upon themselves like a large wave breaking toward you; this is to prevent them from bruising as you season them. Sprinkle on ¼ teaspoon of salt, 8 grinds of pepper, 2 more spoonfuls of oil, and give another toss. Pour on the lemon juice, 6 drops of Worcestershire, and break in the eggs. Toss twice, sprinkle on the cheese. Toss once, then sprinkle on the croutons and give two final tosses.

Serving. Arrange the salad rapidly but stylishly leaf by leaf on each large plate, stems facing outward, and a sprinkling of croutons at the side. Guests may eat the salad with their fingers, in the approved and original Caesar manner, or may use knives and forks–which they will need anyway for the croutons.