Recipes
Romaine Caesar Salad
22
Aug
Aug
Elite Recipes: The Best of Lolo Dad’s
Romaine Caesar Salad
Servings 4 servings
Ingredients
- 3 pcs. egg yolks
- 270 ml. corn oil
- 90 ml. olive oil
- 10 g. garlic chopped
- juice of 1 lemon
- 20 ml. anchovy local sautéed in Garlic and strained
- 180 g. cheese (parmesan)
- 200 g. (crispy) bacon
- 3 heads lettuce romaine, medium size
- 2 pcs. soft boiled egg whole
- 4 pcs. baguette french thinly sliced
- (cured) ham, optional
Instructions
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Whisk egg yolks and white wine together in a metal bowl until the mixture is thickened enough and has doubled in volume.
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Place the bowl over a saucepan containing barely simmering water or use a double boiler. The water should not touch the bottom of the bowl.
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Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will curdle.
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Remove from heat then slowly drizzle the oil mixture and continue to whisk until the sauce is thickened. If the sauce gets too thick, whisk in a few drops of warm water to adjust the consistency.
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Add in garlic, lemon juice, local anchovy and half of the amount of parmesan cheese.
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Arrange the bacon on a metal tray and cook it in the oven until it gets brown and crispy, then set aside.
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Cut the romaine lettuce into quarters, then clean in running water, trim and drain.
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In boiling water, add whole eggs and cook for 7 minutes.
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Transfer to ice water and let it sit for a few minutes, then peel.