How to Make Delicious Classic Caesar salad

Classic Caesar salad. Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly.

Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. You can cook Classic Caesar salad using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Classic Caesar salad

1. You need of small roast chicken, or what’s left after your roast.
2. It's of Cos or Romaine lettuce.
3. Prepare of streaky bacon or pancetta, chopped roughly.
4. It's of butter.
5. Prepare of white bread, cut into cubes.
6. You need of grated Parmesan for the croutons plus some shavings, to go straight into the salad.
7. You need of For the dressing:.
8. Prepare of anchovy fillet in oil, drained.
9. Prepare of garlic.
10. Prepare of mayonnaise.
11. You need of lemon juice.
12. You need of Parmesan, grated.
13. Prepare of crème fraiche.
14. Prepare of cold water.

Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste.

Classic Caesar salad step by step

1. First prepare the dressing: chop up the garlic and the anchovies roughly and pound them into a paste in a mortar and pestle. You might need to add a little black pepper to grind it more easily. Add the rest of the ingredients, mix well and add enough water to have a spooning consistency..
2. Pick the chicken meat off the bone (make sure it’s at room temperature) and tear or cut into bite sized pieces..
3. Fry the bacon with a little butter until quite crispy. Remove from the pan with the slotted spoon, leaving the fat in. Add the rest of the butter, turn the heat up and toss in the bread cubes. Cook, turning and stirring, adding butter if necessary, until crisp and golden on all sides. Take off the heat, add the grated Parmesan and toss to coat the croutons. Drain on a paper towel..
4. Chop the lettuce and mix in a bowl (or individual serving bowls or plates) with a little of the dressing. Add the chicken pieces, sprinkle with bacon and Parmesan shavings, top with the croutons and serve with the extra dressing on the side..

Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Crazy enough Caesar salad originated in Tijuana, Mexico by an Italian named Caesar Cardini. He quickly opened a restaurant and a few years later created the Caesar Salad. A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.