Classic Caesar Salad Recipe

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Remove the egg from the water and let it cool off. You can also run the egg under cold water to stop the cooking process. Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack the coddled egg and add to these ingredients. Whisk until smooth.

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Step 1. Chop together 6 anchovy fillets packed in oil, drained, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into an anchovy paste, then scrape into a.

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Gather the ingredients. Separate the lettuce leaves, wash and thoroughly dry them, then cut them into bite-size pieces and refrigerate them in a colander (or the basket of a salad spinner), covered with a wet paper towel. Trim the crusts from the bread and cut into 1/2-inch cubes. You want about 2 cups of bread cubes.

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How to make Caesar Salad dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to "cook" the eggs). Slowly drizzle in the olive oil with one hand while vigorously.

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Scrape the paste into a medium or large skillet along with more olive oil. Warm the mixture over medium-low heat, then add plain toasted croutons and toss until the bread is coated in the garlic oil. Pierce a tiny hole in the large end of one egg. Cook the egg in gently simmering water for 1 minute.

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Add lettuce to bowl and top with croutons and Parmesan. Coddle an egg by boiling one egg in a small pot of water for exactly 1 minute, Remove immediately and plunge into an ice water bath for about 3-4 minutes. Remove and set aside. Make the salad dressing. First, place the anchovies, garlic, and salt on a cutting board.

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Caesar Dressing Preparation. In a large bowl, combine the mashed garlic, anchovies, coddled eggs, lemon juice, mustard, Worcestershire sauce, pepper, salt, and vinegar until smooth. While whisking vigorously, slowly drizzle in the olive oil over at least 2 minutes to emulsify.

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Step 1. Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside. Step 2.

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Allow the egg to cook for approximately 1 minute. Remove the egg: Using the slotted spoon, carefully remove the coddled egg from the water and transfer it to a bowl of ice water to halt the cooking process. Use in Caesar salad dressing: Once the coddled egg has cooled, it is ready to be used in the preparation of the Caesar salad dressing.

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Remove the croutons from the oven and transfer them to the lined plate to absorb excess oil. Once cool, season to taste with additional salt and pepper, if desired. To prepare the salad dressing: In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine.

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Cover and let stand for 30 seconds, then plunge into cold water to prevent further cooking. Divide the yolks from the whites. Place the eggs in a blender. Add the pressed garlic, anchovy filets or paste, lemon juice, Worcestershire sauce, dry mustard, salt and pepper to the blender. Blend on high until combined.

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Bring a small pot of water to boiling. Set up an ice bath (lots of ice and cold water in a bowl). When water begins to boil, submerge whole egg into the pot for exactly 1-minute. (image below) Remove and immediately place in an ice bath for 1 to 2 minutes. Remove and use in place of raw egg. This simple technique can be used anytime a mayo.

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FOR THE CROUTONS: Adjust oven rack to center position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly onto bread; toss to coat. Bake until golden, about 12 minutes.

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Toss very well until evenly coated. Pour onto the baking sheet then place into the oven and bake, flipping with a spatula occasionally, for 10-15 minutes, or until crisp and golden brown. Remove from the oven and set aside to cool. Make the dressing by heating 2 inches of water in a small saucepan over high heat.