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Sunday February 12, 2012

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Bob Hart's Caesar Salad

Posted by: Bob Hart | 2 September, 2010 - 3:30 PM
Bob Hart

A caesar salad is a wondrous thing, even in winter. I make a fairly purist version, but I have eaten plenty that were good that broke all the rules. My suggestion, however, is always to start out following the rules, and then break them if you like, and if you have a good reason for doing so.

Points that are not negotiable are

(a) the fact that you must use only cos lettuce, torn or chopped into bite-sized pieces. I buy the small ones that come two to a pack, slice off the bases, cut across three or four times, wash well and spin dry.

(b) You must have croutons in a caesar - made by cubing any decent bread (not supermarket or sliced rubbish) and crisping on all sides in an oil/butter mixture. Put to one side.

(c) Finish the salad with grated, never shaved, parmesan, and use only the finest Italian, not the domestic rubbish.

And (d) do not be frightened of anchovy fillets - they are glorious little taste bombs and if you think otherwise, think again.

And (e) do not use bacon bits. The caesar was created in Tijuana, Mexico, by Caesar Cardini who cooked, mainly, for visiting film moguls - most of whom were Jewish. Bacon? I don't think so. Not necesssary, anyway.

If you have never made a good caesar, or even if you have, try this approach, and embellish later, if you must:

-  Blanch an egg in boiling water for just one minute. Take it out, cool it in cold water and break into a bowl. Add 10 chopped anchovy fillets, two mashed garlic cloves, 3tbs lemon juice, salt and pepper to taste. Whisk well. To finish the salad, place the lettuce in a large bowl, toss with 1/2 cup extra virgin olive oil, add the egg mixture, toss again, and finish with croutons and 2/3 cup of grated parmesan.

-  For an interesting twist, and as a winter treat, instead of chopping the two small cos, split them lengthways, wash, dry and grill, cut side down, for a minute or two on a hot gas barbecue. Turn briefly, and then plate and dress as you would a normal caesar - with

3AW Food - Eating Melbourne

Spain food 3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.

Blog comments Your Say

  • Re: Carol Lennon Thursday 2 September, 2010 - 9:26 PM Hi Carol. Anchovies deliver the final bit of magic to a leg of lamb. You are probably familiar with the idea of spiking the leg with little clumps made of rosemary needles and garlic slivers. Well, simply add a sliver of anchovy fillet to the clump, and you will be amazed in the way it brings out the flavour of the lamb without imposing any particular flavour of its own. Magic!

    BOB HART Thursday 6 January, 2011 - 11:04 PM

  • Bob, back at last. With the removal of your recipes from 3AW website I thought we had lost you forever. Is there a book or something in the wind?

    Pat Monday 13 September, 2010 - 11:26 AM

  • Dear Bob you mentioned on the 2nd Sept. about having anchovies with lamb roast how do you do this?

    Carol Lennon Thursday 2 September, 2010 - 9:26 PM

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