Caesar Salad a La York
"Our family's favorite Caesar always gets raves from company and friends. Adapted from a former NY restaurant owner/chef named York(s). Ice cold, crisp Romaine is the key. This recipe is for 4 generous entrees."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 head romaine lettuce, washed, trimmed and soaked in ice water bath for at least 2 hours
- 1⁄2 cup parmesan cheese, grated (or more as necessary)
- 2 cups croutons
- 1 cup white mushroom, sliced
-
CAESAR DRESSING
- 1 egg
- 3 tablespoons extra virgin olive oil
- 1 1⁄2 tablespoons fresh lemon juice
- 1 teaspoon dijon-style mustard
- 1 teaspoon garlic, minced
- 4 canned anchovy fillets, mashed
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- Place all dressing ingredients in a 12 oz. jar with a lid and shake until totally blended, about 1 minute. Place jar in the refrigerator to thicken dressing, at least 30 minutes. Alternatively, whisk all ingredients together in the following order: egg and lemon juice until light and lemony in color, add olive oil a bit at a time and whisk until slightly thickened. Stir in remaining ingredients and let rest for 15 minutes to blend flavors.
- Remove Romaine from ice bath, slice leaves lengthwise, then slice crosswise into 1 inch strips. THOROUGHLY dry Romaine in a salad spinner, or dressing will not adhere to the lettuce.
- Place lettuce in a large stainless steel mixing bowl and sprinkle with 1/2 of the grated Parmesan. Add 1/2 of the dressing and toss using a folding motion with a slotted spoon. Repeat with remaining cheese and dressing.
- Romaine should look dry. There should not be any dressing lying in the bottom or running down the side of the bowl. If excess dressing exists, add more grated Parmesan to soak up dressing and toss again.
- Stir in sliced mushrooms and serve on chilled plates accompanied by croutons, freshly grated Parmesan-Reggiano cheese and fresh pepper.
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Reviews
-
GREAT! Just made tonight. The dressing had a very nice texture/flavor combo. I left out the mushrooms and added cooked chicken, cut width-wise on the diagonal. Couldn't have been better. Thanks also for the "alternative(ly)" mixing instructions. I think that this produced a better blended result.
RECIPE SUBMITTED BY
I am now a retired banker, cooking and caring for my family (including 12 yr. old twins). Love wine, music, travel and reading and managing my wine cellar and recipe sites! I enjoy cooking for friends and experimenting on the kids! My wife approves of my cooking as she is a teacher and very busy. I have traveled in 20-plus countries and love the food of all nations, as well as their music.
I am enamored of Washington state wineries, especially those in the AVA of Red Mountain and Walla Walla. I have an older daughter who lives in Healdsburg, Sonoma Co., CA that needs to be visited regularly! My favorite varietal is Cabernet Franc.
My favorite cookbooks are The Whole World Cookbook, Joy of Cooking, Good Housekeeping and the William-Sonoma series. I actually have more than 50 books ranging from American to Thai. I like to cook in any ethnic medium. My favorite cusines are Thai, Greek, Cajun and Mediteranean.
My biggest cooking project is compiling the recipes of four families into a family cookbook for the next generation(s).
I live in a city metro area of 450,000, surrounded by 200 rivers and lakes. I can't wait for fishing season to start in April! Right after the Gonzaga Bulldogs go to the NCAA Basketball Tournament!! Go Zags!!
