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Cesar salad

post #1 of 4
Thread Starter 
Hi, I would like to know if the egg in a cesar salad is important or not?
I have read many recipes and some use egg for the dressing and some not?

The dressing is supposed to have the texture of a mayonnaise? Or the texture of a liquid vinagrette?

I would like to hear opinions and thanks very much,

post #2 of 4
It should be more like a vinaigrette only a little thicker. The egg is important because it acts as a laison to bind the vinegar and oil together and gives the dressing the right consistancy so it clings to the salad greens and doesn't pool in the bottom of the salad bowl. If you are concerned about salmonella, you can use either pasteurized eggs, or a coddled egg. To coddle an egg, bring enough water to cover the egg to a boil. Remove from heat and add the un-peeled egg. Let stand 3 minutes. The egg will be partially cooked, so the dressing generally has a better appearance if it is made in the blender.
post #3 of 4

Caesar recipe

The recipe I use is one egg, 1/2 cup each good red wine vinegar and oil, 2-3 finely minced garlic cloves, 1/2 tsp. coarse ground black pepper, 1 tsp. anchovy paste and 2 T. parmesan or other grated cheese. Mix in the blender or with a wire whip. A lot of restaurants like to make the salad and dressing tableside, but I like to make the dressing ahead so the flavors can develop. You can substitute lemon or lime juice for part of the vinegar if you want.
post #4 of 4
Thread Starter 

Thanks very much

Thanks thanks very much to both:chef:,
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