Small appetizers
Memory
My husband and I were eating at a restaurant in Paris where the chef came and prepared the Caesar salad right next to our table. We loved it and asked him for the recipe. He offered it to us for $200, which was quite a lot of money at the time. As we left the restaurant, my husband assured me that he had remembered everything. As soon as we got back to the hotel, he wrote down everything that he remembered. After this trip, every time that I prepared this dish my husband would rate me. He always scored me between 80% and 90%, never a perfect 100%. So I told him “if you want the original recipe, go back to Paris!”
Chef’s Caesar Salad
An upgraded version of a classic Caesar salad that is a little bit more expensive, but well worth it.
Interesting facts
The plating of this dish is wonderful. It makes your mouth water just looking at it.
Servings
4
Prep time
30 minutes
Cooking time
3 minutes
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| For the dressing | ||
| olive oil | 65 ml (¼ cup) | |
| boiled egg, no more than 3 minutes | 1 | |
| clove of garlic, minced | 1 | |
| capers, chopped | 30 ml (2 tablespoons) | |
| salt and pepper | To taste | |
| herbes de Provence | To taste | |
| For the salad | ||
| romaine heart, shredded | 1 | |
| green onions (white and green parts), finely chopped | 4 | |
| celery stalks and leaves, thinly sliced | 1 | |
| freshly grated Parmesan cheese | 55 g (¾ cup) | |
| croutons | To taste |
Directions
For the dressing
- In a small bowl, whisk together the olive oil, egg, garlic, salt, pepper and herbs. Add the capers. Set aside.
For the salad
- In a large salad bowl, combine the romaine hearts, green onions, celery heart and leaves, as well as 60 ml of cheese.
- Add the dressing and croutons. Toss.
- Top with the rest of the grated cheese.
- Serve immediately. Divide the salad among four plates or let your guests help themselves (optional).