I have a confessions to make, many of the Caesar salad versions served in restaurants across the nation do not seem really enticing to me! What about you?
This great salad with such an Imperial name, is often ruined, in my opinion, mostly by bland and soggy dressings,that are such pale variations of the great original invented in San Diego, in the 1920s, by Caesar Cardini! Another Italian immigrant like me, seeking fortunes in America!
Just because I miss so much eating a good Ceasar salad, and got tired of unsavory versions of it, I finally decided to prepare my own version with a fresh twist, no raw eggs and see what gives… It came out pretty well with one of two last minute tricks, like breaded chicken cutlets cuts… fabulous and juicy!!
By the way, this will be the first of the Salads series, as spring is here and soon summer! be ready, some more fresh summer delights coming soon…
Ingredients: Serves 4
- 2 heads of romaine salad or 10 oz. bag of hearts of romaine
- 4 anchovies fillets drained, (from 24 oil packed) or less/more or skip it
- 2 eggs
- 5 to 6 tablespoons of extra virgin good quality olive oil
- 3 tablespoons good quality wine vinegar
- 1/2 cup to 2/3 cup grated Parmigiano reggiano
- 2 teaspoons dried thyme or fresh + 1 for croutons
- 2/3 cup Homemade thyme croutons
- and the trick
- 1/2 cup fresh, out of refrigerator, green grapes
How you prepare it:
- In small pot, place 2 eggs, just barely cover with water, now hard-boil them for about 6 minutes. Eggs should be hard boiled but still soft inside. Peel them, cut in half, remove the yolks, separate from whites, reserve.
- If you are using heads of romaine, discard leaves till you get to the crunchy hearts, wash them, pat dry, and cut them in medium pieces.
- In a medium bowl, made for a vinaigrette, add anchovies fillets, gently mash them with a fork leaving some pieces, add olive oil, hard boil eggs yolks broken to pieces, vinegar,salt and pepper, and wish well to combine.
To assemble your Caesar salad:
- In a large serving bowl, spoon on the bottom 1 tablespoon of dressing,
add romaine hearts, thyme croutons, small pieces of eggs whites, grapes.
Sprinkle with thyme, mix well, add remaining thyme and Parmigiano, toss gently once and serve.
- It’s just delicious as it is! or with breaded chicken stripes like in this recipe , grilled chicken or salmon.
The homemade thyme croutons:
Using fresh or one day old bread, remove crust or leave it (I do), cut them in 1/4 inches cubes, then spread them on a lined baking sheet. Drizzle with at least to 2 to 3 tablespoons of olive oil, sprinkle salt, add thyme, mix well together with tongs or your hands, till well coated with oil, thyme and salt. Bake in the oven at 350F for about 10 to 12 minutes till well golden brown.
These are delicious add to salads and soups!
All the other SALADS >