Zuni Cafe Caesar Salad
Caesar is one of the trickiest salads. The dressing is a balancing act,
and despite anchovies and grated cheese, a little salt usually is
needed to unite the flavors. This is a first-rate rendition of this
salad, which was created in a restaurant in Tijuana and passionately
adopted by San Franciscans.
2 salt-packed anchovies, filleted, rinsed, dried, chopped
1/2 tablespoon (generous) minced garlic
1/2 tablespoon (scant) red wine vinegar
Pinch sea salt
Freshly ground pepper
1/3 cup + 1 tablespoon olive oil
1/4 pound chewy, rustic French or Italian bread, cut into 3/4-inch
cubes
Juice of 1 lemon (about 2 tablespoons), or to taste
2 ounces freshly grated Parmigiano-Reggiano cheese
2 eggs, well beaten (see note)
2 hearts of romaine lettuce, cored, leaves left whole, chilled
Combine half of the anchovies and garlic in a bowl. Add all of the
vinegar, salt, pepper to taste, and the 1/3 cup olive oil. Let stand
for 20 minutes.
Toss the bread cubes with the remaining 1 tablespoon olive oil and
a pinch of salt. Spread on a cookie sheet and toast in a 300 degrees
oven until golden, about 10 minutes.
At serving time, add the remaining anchovies and garlic, the lemon
juice and 1 tablespoon of the cheese to the dressing base. Whisk in the
eggs to form an emulsion.
Thoroughly toss the lettuce leaves with the dressing, being careful
not to bruise them. Taste for salt and add, if necessary.
Divide the salad among chilled serving plates. Add the croutons,
dust with more freshly ground pepper and sprinkle with the remaining
cheese.
Editor's note: According to recent studies, uncooked eggs may not
be safe since, in rare instances, they may carry salmonella.
Nutrition Information:
PER SERVING: 385 calories, 13 g protein, 17 g carbohydrate, 30 g
fat (7 g saturated), 119 mg cholesterol, 538 mg sodium, 1 g fiber.
Yields: Serves 4
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