Classic Creole Caesar Salad
Yield 12 - 15 Servings
1 HEAD ROMAINE LETTUCE
1 HEAD RED LEAF ROMAINE LETTUCE
1 HEAD BOSTON LETTUCE
6 OZ EXTRA VIRGIN OLIVE OIL (Basil seasoned preferred)
1/4 CUP PICKLED GARLIC (Crushed then minced fine)
2 TBSP LEMON JUICE
1 TBSP CREOLE MUSTARD
1/2 TSP FRESH CRACKED BLACK PEPPER
1/2 TSP MUSHROOM SOY (Pearl River Bridge brand preferred) (See Chef Notes:)
1/2 TSP FISH SAUCE (3 Crabs Brand Preferred) (See Chef Notes:)
2 VERY FRESH EGGS (coddled, see Below)
1/4 CUP FRESH GRATED ROMANO CHEESE
1/4 CUP FRESH GRATED PARMESAN CHEESE
1 -2 OZ CAN ANCHOVY FILLETS (Optional)
1 LOAF CRESCENT CITY CROUTONS (See Recipe)
Thoroughly wash the lettuce heads by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain. Use a large chefs knife and cut the lettuce widthwise into 1/2 - 3/4 inch wide strips. Place the lettuce strips in a large bowl, use several paper towels and absorb any moisture.) Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil. (Lettuce leafs will appear to glisten.)
In a separate mixing bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, mushroom soy and fish sauce; until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad (no longer than 2 hours), add cheeses, toss gently, add croutons and arrange anchovies on top of salad. Serve.
Reserve 1/3 of the dressing from the recipe above.
Chilled boneless grilled chicken breast, grilled tuna, boiled shrimp or almost any precooked and chilled meat, seafood or vegetable can be added to the top of the salad and drizzled with the remaining dressing and served as an entree salad.
Spread the salad over a large chilled serving platter and add any meats or seafood discussed in the alternate method section.
The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually adding the anchovy fillets. There is only a hint of flavor when 1/2 tsp. is used. The Three Crabs brand of fish sauce and Pearl River Bridge Mushroom Soy are FAR superior to other brands I have tried, If you find something better, Please let me know.
Coddled eggs are made by putting the VERY FRESH eggs in a deep bowl, then adding bowling water. Allow the eggs to sit undisturbed for 60 seconds, no more, no less. Then remove the eggs and use immediately. They will be slightly poached and still very much runny. The internal temp will be right at 145F which will kill the bad bacteria bugs.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 02, 2008.