Wednesday, October 17, 2007

Cesar Salad Southern Style

Tonight we had a Seizure Salad, not to be confused with a Cesar Salad. This is the turbo charged version. We found this recipe years ago in a Wine X magazine. The magazine was pretty cool, but it struggled and I’m not sure it’s still around.

This is a really good salad and easy to prepare, it is not for those afraid of bold flavors. I like the way you use the salt and pepper and a bowl with a rough surface to help grind all of the ingredients into a dressing. To make it Southern style, try using the Piggly Wiggly brand Olive Oil !


3 thick slices of slightly stale sourdough or rustic style bread cut into cubes
3 T olive oil
1) Preheat oven to 350 degrees Fahrenheit.
2) Place bread cubes in a large bowl and add olive oil. Toss until the oil is evenly absorbed.
3) Place croutons on a baking sheet and bake in the oven for 20 minutes, or until golden brown.

1/4 t salt
1 t coarsely ground black pepper
3 garlic cloves, minced
1 t anchovy paste
2 t Dijon mustard
1 egg yolk
1 1/2 T freshly squeezed lemon juice
1 t Worcestershire sauce
1/4 cup olive oil
1 1/2 t red wine vinegar
1 LARGE head romaine lettuce, thoroughly dried
Croutons (see recipe)
1/2 cup grated Italian Parmegiano-Reggiano

1) Add salt and pepper to the salad bowl. Grind garlic (with back of spoon) against the wall of the bowl until it becomes a paste.

Follow same procedure - add anchovies, grind, add the Dijon, egg yolk, lemon juice and Worcestershire sauce one at a time.

Make sure that each ingredient is blended into a paste with the previous ingredients before adding next.
2) Add oil and vinegar. Blend well.
3) Tear or slice lettuce leaves into bite-sized pieces and add to the salad bowl. Toss thoroughly with dressing.
4) Add croutons and cheese, toss again, then serve immediately.

That’s it. It is not difficult. Just use the best cheese you can find. Also use Anchovy paste, it is not hard to find, and is worth the effort.

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