Caesar Salad French Laundry Recipes

CAESAR SALAD

Steps:

• For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
• With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
• For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.
• Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
• For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
• Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

PERFECT CAESAR SALAD DRESSING

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

CAESAR SALAD FRENCH LAUNDRY

Steps:

• Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
• Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it should not simmer!) for 2 or 3 hours until it has reduced and thickened to a syrupy glaze.
• There should be about 1/2 cup of finished glaze.
• Keep the glaze in a squeeze bottle.
• If the glaze is too thick, warm the bottle with hot water to loosen it.
• 1/2 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese) (note: I used a little more) to make 12 one inch parmesan crisps (or about the size of the mold you are using): Preheat the oven to 325F.
• Line a baking sheet with Silpat (I used easy release foil).
• sprinkle about 2 teaspoons of the cheese in one corner of the pan.
• Use your fingers to spread the cheese into a 2 inch circle, repeat with the remaining cheese until you have 12 rounds.
• Bake for 8- 10 minutes or until they are golden brown.
• Use a small spatula to transfer them to paper towels.
• (They break VERY easily--I used the pieces if they crumbled).
• They will be soft when they are removed but will stiffen as they cool.
• Store in airtight container for up to 2 days.
• FOR THE DRESSING:.
• Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth.
• Transfer to a mixer with the paddle attachment and beat in the egg yolk.
• With the machine running, slowly drizzle in the oils.
• Season with white pepper.
• Cover and refrigerate.
• There will be more dressing than you need for this recipe, but the extra can be stored refrigerator for 3 days.
• FOR THE CUSTARDS:.
• Place the cream, milk and parmesan chunks in a saucepan and bring to a simmer.
• Turn off the heat, cover the pan and let the flavors infuse for 45 minutes.
• Preheat the oven to 300°F.
• Whisk the eggs and yolk together in a medium bowl.
• Reheat the cream mixture until it is hot.
• While whisking, gradually strain the cream and milk on the eggs to temper them.
• Season with salt and white pepper.
• Ladle 2 tablespoons of the custard mixture into 2 ounce aluminum molds, timbale molds or any other small molds.
• (Note: I placed foil cutouts in the bottom of each mold to facilitate unmolding).
• Place molds in a roasting pan and add hot water to come about halfway up the sides of the molds.
• If you are using foil cups and they float, place a baking sheet or pan over them to hold them down.
• cover the roasting pan with aluminum foil and bake 30 minutes or until the custards are just set.
• The edges should look set, but the very centers may not be.
• Remove the molds from the water bath and refrigerate the custards for at least 2 hours and up to 2 days.
• (Note: it is okay if they tear or split as they are unmolded--just push them together on the crouton).
• TO COMPLETE:.
• Toss the romaine strips with grated parmesan and just enough dressing to lightly coat the lettuce.
• Season with pepper to taste.
• Place a spoonful of dressing on each plate.
• Run a small paring knife around the edge of each custard, dip the molds briefly in hot water and unmold each custard onto a crouton.
• Center one crouton in each pool of dressing.
• Lay a Parmesan crisp over each custard and top with a stack of the salad.
• Place shavings of cheese over the romaine and garnish each plate with a ring or small pool of the balsamic glaze.

CAESAR FRENCH DRESSING

Steps:

• Combine all ingredients in blender except the pepper and mix well. Blend again before combining with lettuce. Sprinkle more parmesan cheese on after mixing with lettuce.
• Top with pepper, parmesan, and croutons.
• This recipe makes about 3/4 cup dressing.

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
• Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
• Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
• When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
• Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.