Last February I held a Caesar Salad Shoot Out, in which I tried three Caesar salad recipes side by side. Chris Kimball’s 1997 recipe won. But now the new issue of Cook’s Illustrated (January/February 2011) has a new Caesar salad recipe. The most dramatic change was the croutons, which were prepared on the stove and mixed with 1/4 cup of water to keep them soft. I prefer their 2011 recipe for the dressing, though it’s only a slight change from their 1997 recipe.
In general, I would give the dressing 5 stars. It was brighter than his 1997 recipe, and he omitted the egg white, which I think only diluted the flavor. The extra lemon (optional in step 4 below) added better flavor. The croutons were only 2-1/2 stars. Although I let them cook on the stove for 15 minutes (the recipe only called for 7 to 10), the outside was only slightly crispy. The croutons tasted soaked as I ate them.
Rating: 5 stars for dressing. 2-1/2 stars for croutons. Cost: $3. How much work? Middle; due to croutons. How big is a disaster? Low. Start time 5:00 PM. Dinner time 6:00 PM.
Here is the cook’s illustrated link to Crouton’s recipe:
extra virgin olive oil 1 medium clove, pressed 5 cups 3/4-inch ciabatta cubes 1/4 cup water 1/4 teaspoon salt 2 tablespoons grated Parmesan cheese
- Combine 1 tablespoon of oil and garlic paste in a small bowl; Let marinate. Place the bread cubes in a large bowl. Sprinkle with water and salt. Stir, squeezing gently so that the bread absorbs water.
- Place the remaining 4 tablespoons of oil and soaked bread cubes in a 12-inch nonstick skillet.
- Stir every few minutes, cook over medium-high heat, until golden brown and crispy, 10 to 15 minutes.
- clear the center, add the garlic/oil mixture to the cleaning and cook with the residual heat of the pan, 10 seconds
- Sprinkle with Parmesan; mix until evenly distributed. Transfer the croutons to the bowl; reserve.
Remove the pan from the heat, push the croutons to the sides of the pan to
Here is the cook’s illustrated link to the Caesar salad recipe:
1 large garlic clove, pressed 3 tablespoons Lemon juice 1/2
teaspoon Worcestershire sauce 6 anchovy fillets, chopped and crushed in a paste with fork 2 large egg yolks 5 tablespoons canola oil 5 teaspoons extra virgin olive oil 1-1/2 ounces finely grated Parmesan cheese (about 3/4 cup) Ground black pepper 2-1/2 hearts of romaine lettuce Cut the romaine lettuce into
- 3/4 inch thick slices; Then rinse and dry.
- Whisk the garlic and 2 tablespoons of lemon juice together in a large bowl; Let stand for 10 minutes.
- Beat the Worcestershire sauce, anchovies and egg yolks in a mixture of garlic and lemon juice. While beating constantly, drizzle canola oil and extra virgin olive oil in a bowl. Beat until fully emulsified. Finally, add 1/2 cup of parmesan and 1/2 teaspoon of pepper.
- Add the cut romaine lettuce to the bowl and mix until evenly covered. Add the croutons and mix gently until evenly distributed. Add 1 additional tablespoon of lemon juice (optional). Serve immediately, adding the last 1/4 cup of Parmesan separately.
This entry was posted on Thursday, December 16th, 2010 at 8:43 a.m. and is filed under 2010 New Recipe, 5 Star Recipes, Main Course, Salad. You can follow any response to this post via the RSS 2.0 feed. You can leave a reply or trackback from your own site.