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Taos Caesar

Western.Chefs's picture
Ingredients
For dressing
  Tomatoes 2 Medium, peeled and seeded
  Anchovy fillets 7
  Egg yolk 1
  Minced garlic 1 Teaspoon
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Olive oil 18 Tablespoon (1 Cup Plus 2 Tablespoons)
For salad
  Romaine lettuce hearts 6
  Anchovy fillets 18
  Parmesan cheese 6 Ounce, thinly shaved with a vegetable peeler
  Chives 9 , cut in half
  Croutons 3⁄4 Cup (12 tbs)
  Chile powder To Taste
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. To prepare the dressing for the salad, in a blender or food processor, process the tomatoes, anchovies, egg yolk, garlic and vinegar until well blended and smooth in consistency.
2. With the motor running on a low speed, gradually pour in the oil until all is incorporated.
3. Season the dressing with salt and pepper to your taste.

SERVING
4. To assemble the salad, on 6 chilled plates, make a bed of the lettuce spears.
5. Generously pour the dressing over the spears and arrange 3 chives, 3 anchovy fillets and shaved parmesan on each lettuce bed.
6. Dust the croutons lightly with chili powder and scatter over the salad.
7. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Dressing, Salad
Ingredient: 
Anchovy
Interest: 
Healthy
Preparation Time: 
15 Minutes
Servings: 
6

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