Caesar salad was first enjoyed during the early 1920’s. Today, we enjoy this garden delight even more, through a more sumptuous and mayo-free Caesar salad recipe, by no other than a world-renowned cook – Julia Child.
Traditionally, a Caesar salad is made with romaine lettuce, croutons, and other seasonings to make it more delicious to the taste. Read this Julia Child recipe, and see how she improved the recipe, to make it even more appetizing.
Below are the ingredients that you should prepare, and the cooking procedure that you should follow.
Ingredients:
Note: This recipe is good for 3-4 generous servings.
- 1 lb of fresh romaine hearts
- A large egg
- Few drops of Worcestershire sauce
- ½ baguette cubes
- 1 lemon (you should remove the seeds and the skin)
- 2 T Parmigiano Reggiano
- 1 garlic clove (large and peeled)
- Pepper and salt
- Generous amount of olive oil
Cooking Procedure:
This recipe is very easy to make. In fact, you will only need 30 minutes for the cooking time.
The first thing that you have to do, is to find a clean bowl that is large enough to hold the amount of ingredients you have, and still gives you an ample space to toss the salad.
Get your romaine and wash them. If the package already says that it is already washed, then you can skip this step.
Next is to dry them out with a paper towel, and then layer them nicely in the bottom of the bowl. Put the bowl inside the refrigerator to keep them fresh and crisp, while you are going to do the dressing and other ingredients for the salad.
Making the Croutons:
A Caesar salad is never complete without croutons. Here’s what Julia Child recommend –
Crush the clove of garlic and add a few pinches of salt. Add olive oil to the crushed garlic, then continue mashing, until the garlic is already spreadable.
In low heat, put your crushed garlic and toss in the croutons or baguettes cut into cubes, and give it a few stirs, until the garlic and oil has already coated the croutons.
To do the egg, get a saucepan and simmer some water. Then, with a pin, gently puncture the end of the egg (the large side), then let the entire egg simmer for not more than one minute.
To prepare the bowl:
Get your bowl of romaine in the refrigerator and add a few drops of olive oil, salt, and pepper. Make sure that all sides of the leaves are coated. After a few drops of lemon juice and Worcestershire.
The last few ingredients that should go in are the egg, cheese, and croutons. Crack the egg, after simmering for a minute, and pour the contents in the salad. Give it a few toss. Add your Parmigiano Reggiano, and lastly, your garlic infused croutons.
Make sure to do the last few steps before serving it, to prevent the romaine from losing its crisp.
I. I wish julia child had been born in my country