December 18, 2010

Size does matter!

Caesar Salad is the perfect Salad!

I can have it anytime, and it seems to be everyone’s favourite too! well, it is delicious and filling, it can be had as a main course, being full of fiber, and flavour, it is a perfect meal.

Size does matter!

When it comes to leaf salads, I don’t understand why most people choose to cut their leaves in big sizes! There is nothing worse than large lettuce leaves that leave you having to open wide! Open wide was cute when I was four, but now I much prefer bite size!! Go for bite-size pieces of lettuce. I do not mean micro fine chop, but do not over do the large pieces. It is more elegant and easier to handle when you cut your leaves in manageable bite size. Leaves are better torn than chopped with a knife. This way they do not scar which keeps them looking fresh.

Over Dressed!

Another thing to look out for is dressing. Do not drench the salad with dressing. The worst Caesar Salads I had were full of dressing that the leaves were almost swimming in it! That is not good, and makes for a poor experience, if any really. Moderately dress the salad, and if need be, then offer extra dressing on the side for those who wish to add more.

Cheap Quality!

Anchovies – good quality – are the heart and soul of this salad. Make sure to go for the best quality available. Anchovies are one of those foods that had to grow on me, as I was not initially keen on having them. But when you try good quality anchovies you will definitely like the flavour, and will be asking for them. Quality anchovies are perfect snacks with torn baguette – give them a chance and choose those good ones, and you too will be loving them.

Here is how this fabulous salad is made…

Ingredients

Serves: 4

10 cups torn Romaine Lettuce
Parmesan cheese shavings
Salt and Pepper to Taste
3 garlic cloves, halved
2 chicken fillets, poached
cherry tomatoes (optional)

For Caesar Salad Dressing

1 hard cooked egg yolk
1 clove garlic, quartered
2 tbsp lemon juice
1 tsp dijon mustard
3 anchovy fillets, drained
3/4 cup DS Premium Organic Extra Virgin Olive Oil

For Parmesan Croutons

1 small french baguette, cubed
1/4 cup butter, melted
3 heaped tbsp parmesan cheese, grated
1/8 tsp garlic powder
1/4 tsp dried Oregano
Salt and black pepper

Prepare the dressing:

Blend or process egg yolk, garlic, lemon juice, mustard, and anchovies until smooth.

While blender or food processor is still running drizzle olive oil in a thin steady stream and process until mixture thickens. Set aside. (this dressing can be prepared ahead and refrigerated)

Make Parmesan Croutons:

In a large bowl, mix melted butter, Parmesan cheese, oregano, garlic powder, salt and pepper.

Add cubed bread and stir till fully coated, place prepared bread cubes on a baking sheet in a single layer.

Bake in 300F-150C oven for about 10 minutes or until golden & crisp. Leave to cool completely.

These croutons can last for up to a week if stored in an airtight container.

Get your serving platter and rub the insides of it with the edges of halved garlic, then discard garlic cloves. sprinkle the inside with dried oregano.

Add the torn Romaine lettuce and croutons to the prepared serving bowl.

Pour the dressing over the salad and toss lightly to coat.

Sprinkle with a pinch of dried oregano a little salt and pepper.

Add the sliced poached chicken and top all with some Parmesan cheese shavings.