I can't imagine a ceasar salad without fresh, course ground black pepper! I also worked at a fancy restaurant and we back waiters always assembled the salad at the table-and theatrics COUNTED! Kitchen prep was crushing garlic cloves and steeping them in EVOO for at least an hour and mixing anchovy paste with the juice of fresh lemons- this makes the anchovies taste more "nutty" and less "fishy" and the salt in the paste takes the acidic "edge" off of the lemon. We washed and seperated the romaine leaves and let them dry completely. The croutons were buttered and sprinkled with an italian spice blend and were always oven fresh and hot at assembly. We always began our presentation by rubbing the entire inside of the WOODEN bowl with a split clove of garlic. We then added the oil/garlic to the bowl, broke and seperated an egg yolk (discard the sac) into the oil. We then gently placed the lemon juice/anchovy in the bowl (beside the oil, being careful not to blend the two) and broke another egg yolk into it , whisking it. The romaine was then torn into the bowl and the whole lightly tossed, trying hard to maintain flavor seperation. Then we added finely crumbled bleu cheese and hot croutons and the salad was tossed once more, immediately plated and served with us grating the parmesan and grinding the pepper for the diner(s). We NEVER added salt to this salad. A dry white wine was usually served with this salad, but a rose' goes well with it also!
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I can't imagine a ceasar salad without fresh, course ground black pepper! I also worked at a...