Caesar Salad Le Cirque
- 16 tablespoons (2 sticks) unsalted butter
- 2 romaine lettuce hearts, leaves separated
- 1/4 cup freshly grated Parmesan cheese
- 2 oil-packed anchovy fillets, drained and sliced crosswise in half, then lengthwise in half
- small parsley sprigs, for garnishing
- 4 slices firm white bread
- 4 large eggs
- flaky salt and freshly ground pepper
- 1 large egg yolk
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- dash of worcestershire sauce
- 2 oil-packed anchovy fillets
- 1 garlic clove, chopped
- 1 shallot, chopped
- 1/2 cup canola oil
- 1/2 cup freshly grated Parmesan cheese
- salt and freshly ground pepper
- Produce
- Parsley, small sprigs (1)
- Romaine lettuce hearts, leaves (2)
- Shallot (1)
- Seafood
- Anchovy, oil-packed fillets (4)
- Condiments
- Dijon mustard (1 tablespoon)
- Red wine vinegar (2 tablespoons)
- Worcestershire sauce (1 dash)
- Cooking & Baking
- Canola oil (1/2 cup)
- Garlic clove (1)
- Salt and freshly ground pepper, flaky (1)
- Salt and freshly ground pepper (1)
- Bread & Baked Goods
- White bread, firm (4 slices)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Dairy
- Butter, unsalted (16 tablespoons)
- Parmesan (3/4 cup)
- Refrigerated
- Egg yolk, large (1)
- Eggs, large (4)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 5, 2013 (1 week ago).
22 people saved this recipe.
