April 28, 2009
Restaurant: River Falls Location: 74 South Main St. Woonsocket, RI 02895 Cuisine: American Price: Very reasonable Score: 35 Will I eat there again? Probably I must confess: I have lived ...
Yield: 4 servings
edit Ingredients
3 |
garlic cloves , chopped |
4 |
anchovy fillets |
1 |
teaspoon salt |
1 |
teaspoon fresh ground pepper |
2 |
tablespoons fresh lemon juice one small lemon |
1 |
teaspoon worcestershire sauce |
3 |
|
1 ½ |
tablespoons Dijon mustard |
2 |
large egg yolks |
½ |
cup extra-virgin olive oil or canola oil |
2 |
heads romaine lettuce , outer leaves discarded, inner leaves washed and dried ten-ounce heads |
1 |
cup freshly grated parmesan cheese or romano cheese |
croutons to garnish |
edit Preparation
Step 1 |
In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt. |
Step 2 |
Stir in egg yolks and Dijon mustard. |
Step 3 |
Add anchovies, and grind to a paste. |
Step 4 |
Add lemon juice, Worcestershire, hot sauce and season with pepper. |
Step 5 |
|
Step 6 |
Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. |
Step 7 |
Sprinkle croutons over salad. |
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Wooden bowl
edit About Caesar Salad
A popular salad made from romaine lettuce, croutons, Parmesan cheese coated in a creamy anchovy dressing. The dish is commonly attributed to Caesar Cardini, an Italian-born Mexican chef, though stories vary. Some people leave out the anchovies, though many people agree that a Caesar salad isn't a Caesar salad without them. Some even top the salad with whole anchovy fillets.
Other Names: Caesar Salad, Ceasar Salad, Cesar Salad
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Wikipedia
A Caesar salad has romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper. It may be prepared tableside.
