The Perfect Cheese For A Classic Caesar Salad

A classic Caesar salad is made up of crisp romaine lettuce, crunchy croutons, and Parmesan cheese. The salad is dressed with a creamy, tangy homemade dressing. The dressing is made with a base of raw egg yolks and oil, and is seasoned with garlic, lemon juice, Worcestershire sauce, and Dijon mustard. While the traditional recipe calls for anchovies, vegetarians can replace them with vegan Worcestershire sauce and omit the Parmesan or use a vegetarian option.

Parmesan cheese: shaved, shredded or grated

The classic, timeless, and ever-popular Caesar Salad is a staple in many restaurants and homes. It is a favourite among many, and for good reason. The combination of crisp romaine lettuce, crunchy croutons, and a creamy, tangy dressing creates a delightful sensory experience.

While the core ingredients of a traditional Caesar Salad remain consistent, there is room for variation and personal preference when it comes to the type of Parmesan cheese used. The three main options are shaved, shredded, or grated Parmesan. Each of these options offers a unique texture and flavour profile that can enhance the overall dining experience.

Shaved Parmesan cheese is created using a vegetable peeler or a specialised tool called a 'Parmesan shaver'. This method produces thin, delicate strips of cheese that melt effortlessly on the tongue, adding a creamy, savoury note to the salad. Shaved Parmesan also adds a decorative touch to the dish, enhancing its visual appeal.

Shredded Parmesan, on the other hand, offers a slightly different texture. Shredding the cheese results in small, thin strands that are longer than a grate but not as delicate as a shave. This option provides a satisfying bite and a more pronounced cheese flavour. Shredded Parmesan can be purchased pre-shredded or created at home using a box grater.

Lastly, grated Parmesan cheese is the finest of the three textures. Grating the cheese results in tiny, granular shreds that cling to the lettuce and other ingredients. This option provides a more subtle cheese flavour and a pleasant mouthfeel. Grated Parmesan can be purchased pre-grated or created at home using the fine side of a box grater.

Each of these options for preparing Parmesan cheese has its own advantages and can elevate a Caesar Salad in unique ways. Some, like Joanie Simon, even recommend a "two-parm method" that combines shredded and grated Parmesan for a delightful textural bonus. Ultimately, the choice between shaved, shredded, or grated Parmesan comes down to personal preference and the specific desired outcome for the salad.

Anchovies: add a subtle, salty flavour

Anchovies are a key ingredient in a classic Caesar salad dressing. They add a subtle, savoury, salty flavour that is briny and delicious. Anchovies are often replaced with anchovy paste, or left out altogether, but adding just the right amount of anchovy will ensure your salad doesn't taste too fishy. If you're not a fan of anchovies, you can replace them with extra capers for a similar salty, briny taste.

Anchovies are also used in the creation of an anchovy-garlic paste, which is a base for the dressing. This paste is made by chopping the anchovies and garlic together until a paste-like consistency is formed. This is then whisked with egg yolks, mustard, lemon juice, olive oil, and vegetable oil to create a thick, creamy emulsion. Parmesan cheese is then whisked in, and the dressing is seasoned with black pepper.

The creamy, savoury, salty flavour of anchovies works perfectly with the other ingredients in a classic Caesar salad. The addition of anchovies to the dressing is highly recommended for the best flavour.

Croutons: best made at home

Croutons are a staple of the classic Caesar salad, adding a delightful crunch to the crisp lettuce and tangy dressing. While store-bought croutons are convenient, making them at home is easy and allows for customization to suit your taste preferences. Here's a simple guide to crafting the perfect homemade croutons for your Caesar salad:

Ingredients:

• Bread: Ideally, use a crusty loaf of bread like French bread, sourdough, or a baguette. Day-old or stale bread is perfect for croutons as it will be easier to cut and achieve that desired crispy texture.
• Oil: Extra virgin olive oil is a popular choice, but you can also use melted butter or a flavored oil like garlic olive oil.
• Seasonings: The key to delicious croutons is in the seasoning. The essential seasonings are garlic (freshly minced, garlic powder, or garlic salt), salt, and black pepper. You can also experiment with other seasonings like Italian seasoning, blackening seasoning, Parmesan cheese, onion powder, parsley, oregano, dill, or chives.

Instructions:

• Preheat your oven: Set your oven to a temperature between 350°F and 400°F. This temperature range will help achieve that golden brown crust without burning the bread.
• Prepare the bread: Cut or tear the bread into uniform cubes. For the perfect bite-sized croutons, aim for a cube size of about 3/4-inch.
• Toss with oil and seasonings: Drizzle the bread cubes with oil and sprinkle generously with your chosen seasonings. Toss the bread until each piece is evenly coated.
• Spread on a baking sheet: Place the seasoned bread cubes on a parchment-covered baking sheet in a single layer. This ensures even cooking and browning.
• Bake until crispy: Bake the croutons until they reach your desired level of crispiness. Depending on the size of your croutons and the type of bread used, this can take anywhere from 10 to 20 minutes. Don't forget to flip the croutons halfway through the baking process to ensure even browning on all sides. If they start to brown too quickly, lower the oven temperature and bake them slower.
• Serve or store: Homemade croutons are best served fresh and warm. However, if you want to make them in advance, let them cool to room temperature and store them in an airtight container for up to two weeks.

Tips and Variations:

• Customize your croutons: Experiment with different types of bread and seasonings to create unique flavor profiles. Try using rye bread, sourdough, or even cornbread for a twist. You can also add grated cheese, such as Parmesan, to the seasoned bread cubes before baking for an extra cheesy kick.
• Make grilled croutons: For a summertime twist, try grilling your croutons. Drizzle thick slices of country bread with olive oil and grill them until char marks form. Then, rub the grilled bread with a cut garlic clove for extra garlic flavor and cube it.
• Storage: Homemade croutons can be stored at room temperature in an airtight container for up to a week. Alternatively, you can freeze them in freezer bags to extend their shelf life.
• Use in other dishes: Croutons are versatile and can be used in various dishes beyond Caesar salads. Sprinkle them over soups, especially tomato soup or gazpacho, or use them in stuffings and casseroles for a crunchy texture.

Romaine lettuce: tear, don't cut

Romaine lettuce is the traditional lettuce for a Caesar salad. While some people prefer to chop the lettuce with a chef's knife, others prefer to tear it by hand. Tearing the lettuce allows the leaves to break along their natural fault lines, reducing the number of ruptured cells and preventing premature browning. This method can prolong the life of the lettuce by a day or two.

To tear the lettuce, first, wash the lettuce and dry it with a salad spinner. Then, slice the head of romaine in half lengthwise, creating two long halves. Next, turn the halves so the cut side is facing up and cut the core out of each half by using an angled cut to make a triangle shape. Remove and discard the core. Finally, turn the halves over so the cut side is facing down and slice the lettuce into thirds or quarters lengthwise. You can then tear the lettuce into bite-sized pieces, starting from the leafy end and moving towards the core.

Raw eggs: use pasteurised eggs if you're concerned about safety

A Caesar salad is a delicious, traditional dish that is easy to make and is often served as a side or main dish. The star of the salad is the dressing, which is a raw egg emulsified with oil to create a rich and creamy texture. However, some people may be concerned about the safety of consuming raw eggs due to the risk of salmonella bacteria. If you are one of those people, there are a few things you can do to reduce the risk.

Firstly, it is important to note that the risk of salmonella in eggs is relatively low, and it is rare for eggs to be contaminated. However, if you are still concerned, you can buy pasteurized eggs at most grocery stores. Pasteurization is a process that kills bacteria, and using pasteurized eggs can give you peace of mind when making Caesar salad dressing.

Another option is to cook the egg yolks before using them in the dressing. You can mix egg yolks with water and lemon juice and cook them in a microwave oven, which will destroy any bacteria. This method, recommended by amateur food chemist Harold McGee, will ensure that your Caesar salad dressing is safe to consume while still retaining the desired texture.

Additionally, you can also look for local, free-range, organic eggs, as these are less likely to be contaminated. However, keep in mind that even with these eggs, there is still a small risk of salmonella, so taking extra precautions, such as pasteurization or cooking the yolks, is always a good idea if you are concerned about food safety.

By following these simple tips, you can enjoy a delicious and safe Caesar salad without worrying about the risks associated with raw eggs. So, go ahead and indulge in this classic dish with confidence!

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