I and especially my daughter like Caesar salad. I usually make the dressing with a raw egg which I know makes some folks nervous so I thought this recipe was a nice, tasty alternative. Remember, it ain't Caesar without the Anchovies!
Published: February 2, 2010 at www.nytimes.com
4 large eggs1 head romaine lettuce, cored, rinsed, dried
1/4 cup pine nuts
6 tablespoons Tuscan extra virgin olive oil
8 anchovies in oil, drained and chopped
1 1/2 teaspoons Dijon mustard
1/4 - 1/2 tsp Worcestershire sauce
Freshly ground black pepper
2 ounces Italian Parmesan, shaved with a vegetable peeler.
Juice from 1 lemon (Myer lemons are great)
1. Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
2. Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
3. Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in lemon juice, the mustard and Worcestershire sauce . Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.
Yield: 4 servings.
1/4 cup pine nuts
6 tablespoons Tuscan extra virgin olive oil
8 anchovies in oil, drained and chopped
1 1/2 teaspoons Dijon mustard
1/4 - 1/2 tsp Worcestershire sauce
Freshly ground black pepper
2 ounces Italian Parmesan, shaved with a vegetable peeler.
Juice from 1 lemon (Myer lemons are great)
1. Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
2. Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
3. Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in lemon juice, the mustard and Worcestershire sauce . Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.
Yield: 4 servings.
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