Caesar Salad
By Gino Gonzalez of CACSNot everyone can make this classic and favorite salad. The secret to making it superb? It’s all in the tossing.
Serves 4
1 head Baguio or iceberg lettuce
1/4 kilo bacon, fried into a crisp
1/2 cup croutons
1/4 cup Parmesan cheese
Wash the lettuce, drain and cool.
For the dressing
2 pieces egg yolks
1/2 to 1 teaspoon garlic paste
1/2 tablespoon lemon juice
1/2 teaspoon anchovy, mashed with oil
1 teaspoon mustard
1/2 cup olive oil
1/2 cup corn, canola or vegetable oil
dash of Worcestershire sauce
salt and pepper
Photography by Ocs Alvarez │ Recipes and Demonstration by Gino Gonzalez for the Center for Asian Culinary │ Studies Prop Styling by Pamela Lim
STEPS
1. Serve on a plate and sprinkle some bacon bits, croutons, and cheese on top.
2. In a bowl, whisk the egg yolk and lemon.
3. Add the oil little by little until a thick consistency is achieved.
4. Place the lettuce in the bowl, cover-side down.
5. Mix the dressing with the lettuce leaves.
6. Do this two more times, and no more than that. To maintain the crispness of the lettuce, remember to do this only three times and ensure that all lettuce leaves have been covered with dressing.
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