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Come to Mama // Caesar Salad

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Sometimes I get sad when this little blog so dear to my heart waits quietly for juicy content, then I make Caesar Salad. I chop the salty anchovies small and make a divine emulsion dressing, soft boil eggs, crisp organic bacon, then I relish in the fact that the only reason it has been neglected is the sole fact that I have simply had too much of delicious everything keeping me busy. Now sometimes you can have too much; but sometimes, you have so much you don’t know where to start. 
Meadow Cafe
Avocado Smash and poaches. New Cafe Meadow, in Meadowbank.
Banana & Peanut Butter Cake Petite Kitchen

Banana and Peanut Butter Cake, Petite Kitchen.
Willeke Tripel and Old Amsterdam Cheese

Treats from afar: Belgian Willeke Tripel, Old Amsterdam Cheese, Cava Mimosa

Love and Mr. Lewis

Flowers at Love and Mr. Lewis, Ponsonby Central.

Sassy
Sassy the Bassett Hound.
IMG_20141108_203307

Caesar Salad, inspired by Bon Apetit.

Classic Caesar Salad

Ingredients
6 anchovy fillets in oil
1 small garlic clove
pinch of kosher salt
2 large egg yolks + 2 eggs
2 Tbs fresh lemon juice
1 tsp dijon or 2 tsp wholegrain mustard
2 Tbs Olive Oil
1/2 C Vegetable or Rice Bran Oil
1 large cos or romaine lettuce
2 slices bread, preferably wholegrain/ seeds
200g bacon rashers
1/4 roasted chicken or large breast
1/4 C parmesen shavings 
Caesar Salad Dressing Method
1. Gently place in eggs to pot and cover with one inch of cold water. When boiling reduce heat to medium and set the timer for 10 mins (or 9 mins, for barely set yolks). Immediately drain and place in ice cold water bath to prevent further cooking.
2. Chop together anchovy fillets, garlic and salt, and using back of knife blade or mortar/ pestle, mash into fine paste.
3. Whisk in two large egg yolks, lemon juice and mustard, then gradually whisk in olive oil and follow by vegetable oil.
4. Whisk in a little sprinkle of parmesan, season with pepper and more lemon and salt depending on taste.
5. Use sufficient romaine or cos leaves, only cutting larger leaves and leaving smaller ones as is for presentation if possible.
6. Toss torn pieces of bread with olive oil drizzle and place on a baking tray, season with salt and pepper and bake at 180°C for 10-15 minutes tossing frequently until brown.
7. Shortly after place bacon rashers on another tray above the bread, also on baking paper, and bake for 15 minutes or until desired crisp is reached. Cut into pieces when still warm.
8. Heat pan to hot and sear chicken breast for 4 minutes inside, use sharp knife inserted into thickest part of fillet, if juices run clear free of pink then the chicken is cooked. When cooled or still just warm shred or slice into smaller pieces.
9. Toss lettuce leaves with 1/2 of the dressing, 1/2 of the croutons, some of the chicken and bacon. Scatter remained chicken, bacon, croutons on the top. Pour over rest of dressing, cut eggs in half and place on top with generous parmesan shavings.
Casear Salad in the Sun
Caesar Salad for her; restaurant arrangement, in the sun
Caesar Salad EatingCaesar Salad for him; smile arrangement, can’t wait

The post Come to Mama // Caesar Salad appeared first on Taste Flutter.


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