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Recipe for cooking ensalada caesar (caesar salad)

Recipes from Mexico :: Mexican Salads and Dressings


This is truly a Southwestern salad. It was developed in Tijuana in the 1920s. It was created by an Italian chef for Americans who flocked into Mexico to escape Prohibition.

1 c. extra-virgin olive oil
4 garlic cloves
1 1/2 (one and one-half) c. day-old French bread, cut into 1/2-in. cubes
1 egg, unshelled
2 Tbsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
Salt and freshly-ground black pepper, to taste
3 small heads romaine, stripped of less crisp outer leaves
1/4 c. freshly-grated Parmesan cheese

Preheat oven to 350 degrees fahrenheit.

In a heavy ovenproof skillet, warm 1/4 c. of the oil over med. heat. Sliver 1 garlic cloves, add it to the oil, and sauté about 1 minute. Stir in the bread cubes, tossing them to coat well with the oil. Transfer the skillet to the oven and bake the bread cubes for 15 mins., stirring occasionally, until browned and crisp.

In a small saucepan, bring 2 to 3 in. of water to boil. Slip the egg into the water and boil for exactly 1 minute. When broken the egg will still be runny. Or you can completely hardboil it and use the mashed yolk in the dressing.

In a blender, purée the remaining garlic with the remaining oil and pour the mixture through a strainer into a large bowl. Add the egg to the oil and, with a fork, blend in the lemon juice, salt, pepper, and Worcestershire sauce. Add romaine leaves, all laying the same direction in the bowl. Toss the romaine gently with the dressing. Scatter the cheese over the salad, and serve immediately.

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