Ceasar Salad

This is a repost of a previous post. Anyway, this is the recipe of the salad I made for the fellowship dinner this evening. Hope you all enjoyed it.

Now, on with the old post:

This is a salad that I've learnt to make when I was like in Primary 4 or 5. It's not that easy and it sure isn't cheap to make it youself. In fact it is probably one of those dishes which actually cost less when bought at a restaurant than when you make it at home. This of course is discounting the volume. Also, the ceasar salad you get at the restaurant doesn't really follow this recipe, they play cheat by using cream or mayonaise.

Anyway, here is how I make it:

Ingredients for the salad
- Rommaine Lettuce
- Tomatoes
- Olives
- Bacon bits
- Croutons

Unfortunately, when I was at cold storage the other day, they did not have a few of the ingredients above, so I had to improvise. Used, butterhead lettuce instead. And instead of using croutons, I prefer to us breadcrumbs, just put some stale (but not spoilt) bread in a food processor and spin away! And I ommitted the bacon altogether, due to excessive bak kwa during CNY. And I was just plain lazy to fry it. So here is what I used:



Combine the ingredients in a big bowl:



Now move on to the salad dressing. It's really expensive to make this dressing as anchovies are not cheaply available anymore. But I managed to find relatively cheap ones at the Kent Vale supermarket. So I bought like 3 tins! (Which would be the cost of one tin at Carrefour actually!) Commercial versions of this dressing use cream; that's wrong! Ceasar salad is an oil based dressing NOT a cream based one! The trick is making the oil look like cream, which I was unable to do until I acquired a food processor!

Here are the ingredients:
- Anchovies
- Capers
- One egg yolk
- Dijon Mustard
- Worcestshire sauce
- Red wine vinegar
- Olive Oil



I used to make this dressing by hand... to do so you will have to bash the anchovies and capers till they are totally in pieces. (Anchovies are the main ingredient by the way.) Add in the egg yolk and dijon mustard and stir until well mixed. Add in the worcestshire sauce and a few drops of the vinegar and mix well. Then as you are stirring, slowly pour in the in the oil; what you want to do is emulsify the oil, if this is not done correctly, the oil will seperate from the rest of the sauce, that is not what you want.

But with a food processor, I just replicate the above process, but in half the time and the consistency is a lot better. This is what you should get at the end of it all, as you can see the sauce will be quite creamy.



Add to the salad and toss it. The picture doesn't really do justice to it. It taste really good, you can ask my brother, I made this for Christmas as well, but with bacon.