Authentic Caesar Salad

I love Caesar Salad! I always have, and always will. If I had to eat only one food for the rest of my life, it would be Caesar Salad. I of course mean authentic Caesar Salad. Many Americans believe that Caesar Salad can be whipped up on the spot. However, I contend that the chopped lettuce tossed with seasoned breadcrumbs and Parmesan cheese on the menu at the local diner is NOT authentic Caesar Salad.

Contrary to popular belief, the salad is not named after Julius Caesar, but after Caesar Cardini an Italian-born Mexican, who is credited with creating it. The ingredients in the Caesar Salad are few. Legend has it that the Caesar Salad was born of frugality. As stated in my recipe: Cheesecake for (patient) Dummies, when the ingredients are few, those few ingredients should be quality.

Here is how an authentic Caesar Salad is made. Warning, if you are preparing a meal right now, you better settle on garden Salad, because Caesar Salad dressing itself takes five days to make. (ingredients in bold)

Garlic Infused Olive Oil
In a small saucepan of boiling water, blanch 5 cloves of garlic (unpeeled) for about 1 minute. Peel, smash with the side of knife and drop in a small 8 ounce glass jar or resealable glass container. Add ¾ cup of extra-virgin olive oil. Seal the jar and let stand at room temperature for 5 days then strain garlic and discard. I like Antonio Celentano, but what is most important is that you get "extra-virgin olive oil". Resist the temptation to cheat and buy garlic flavored oil.

Okay, you resisted temptation and waited 5 days or you bought flavored oil. Either way we are ready to move on.

Croutons
Preheat your oven to 275°. Dice 2 loaves of day-old peasant-style bread (Italian or French bread) into 3/4-inch cubes. Toss the bread cubes with 3-4 tablespoons of the garlic oil. Sprinkle lightly with salt and spread out on a baking sheet. Bake approximately 45 minutes, tossing occasionally, or until just golden brown. Remove from oven and completely cool croutons. Store in an airtight container.

NOTE: If you have already cheated on the garlic oil, save yourself some more time. Bake the cubes at 375° for 10-15 minutes.

Salad
Separate the leaves of 2 large heads of Romaine lettuce and discard the coarse outer leaves. Wash well, drain, and pat with paper towels. If you own a lettuce spinner use it to dry the leaves. Actually, if you own a lettuce spinner and you aren't a gourmet chef, there are too many gadgets in your kitchen. Wrap the lettuce in dry paper towels and refrigerate until ready to serve (at least an hour). I prepare and store my lettuce this way as soon as I buy it. That way it is always in the refrigerator ready to use.

Here is where there is a little controversy. Everyone agrees that there was in the original Caesar Salad, a coddled egg. However, because of the fear of salmonella, many people and most restaurants, lightly cook the eggs on very very low heat for 2 - 3 minutes. I did some research. The FDA website states: ...for recipes that call for eggs that are raw or undercooked when the dish is served-Caesar salad dressing and homemade ice cream are two examples-use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products..." The elderly, children and persons with compromised immune systems are advised against eating lightly-cooked eggs because of possible under-cooking. So as long as grandma isn't dining with you my method should be fine. Hell, no tomatoes, no carrots, no cucumbers, no yellow cheese; if your grandma is like mine, she wouldn't eat it any way.

The Coddled Egg
Eggs should be room temperature (prevents cracking) so take them out of refrigerator ahead of time. Place the 2 large egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for 1 minute. Run cold water into the bowl until the egg can be easily handled. In another bowl whisk 1/3 cup of lemon juice (fresh squeezed watch the seeds) and 8 drops of Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (the lemon juice will "cook" the eggs). Slowly pour in your garlic oil while whisking the mixture. The dressing is ready when well combined.

Caesar Salad
Now, we put it all together. Again, according to legend, the first Cesar Salad was prepared at the table by Cardini himself and with great flair. Some of your finer restaurants still have waiters serve Caesar Salad this way. I don't think you need to go that far. The three keys are sequence, tossing and serving immediately. These can be the difference between serving something crisp refreshing and authentic Caesar Salad and serving a tasty salad that no one will care you spent five days preparing.

1. Add Romaine Lettuce to large salad bowl. Add 6 tablespoons of garlic oil. Toss twice.
2. Add 3 more tablespoons of garlic oil. Toss once.
3. Add egg mixture. Toss twice.
4. Add Parmesan cheese. Toss once.
5. Add croutons. Toss once. Serve.

If you got it right, I guarantee you will never order Caesar Salad in a diner again. The down side is you will be required to make this for all your (and your friends') dinner parties. The up side is you will be invited to many more dinner parties.

Sources:

http://www.fda.gov
http://en.wikipedia.org/wiki/Caesar_salad#cite_note-obit-0