Caesar Cardini Salad
3 clovefresh garlic, peeled
2 Tbspfresh lemon juice
1 bunchfresh parsley, remove stems
2 mediumraw eggs (coddled, if preferred)
1 cparmesan or romano cheese, grated
2/3 colive oil
1 largehead of romaine, torn into pieces
1 mediumfrench baguette
How to Make Caesar Cardini Salad
- In a food processor or blender, add parsley, lemon juice, garlic gloves. Pulsate until parsley is fine.
- Add anchovies, eggs, salt and white pepper to incorporate into parsley mixture until anchovies have disappeared.
- Slowly pour olive oil into mixture while blender or food processor is on medium or high and all is incorporated. (It will look like a pesto sauce.)
- Add parmesan cheese and pulsate until well blended. Remove mixture and store in refrigerator until serving time.
- Cut off the bottom of the romaine lettuce and separate leaves. To avoid handling lettuce, float leaves in a clean sink of cold water until lettuce is clean. Remove leaves to a paper or cloth towel to drip dry.
- Rub a wooden bowl with a garlic clove. Very carefully tear leaves into pieces. (Each leaf into 3 or 4 pieces.)
- Do NOT add dressing until ready to serve. (Dressing will quickly wilt the romaine leaves so the size of the salad will reduce by one-third after adding the dressing.) With clean hands, carefully pull leaves from bottom of bowl until all pieces are coated with the dressing.
- Serve with 1/4" slices of french bread, sliced diagnoally and brushed with garlic and olive oil; then lightly toasted in the oven. No need for croutons with this recipe; the salad is simply too delicious standing alone.