Difficulty:[usr 2 ]
The origin of the Caesar salad would seem to be in the 1920s in South Carolina... A recipe reinterpreted below by Julie Andrieu and Michel Guérard.
The recipe:
Carefully plunge the egg “in the shell” into a large saucepan of boiling water, using a spoon. Let it cook for 5 minutes from when it starts boiling again. Refresh it in cold water and gently peel it under running water to obtain a soft-boiled egg. Break the romaine leaves by hand. Wash them quickly and wring them well with absorbent paper. Coarsely chop the soft-boiled egg. Mix together the garlic, the anchovies, the egg yolk, the lemon juice and the 10 g of grated parmesan. Gradually add the olive oil, the Tabasco, salt, pepper, then, mix with a spoon, the chopped soft-boiled egg. Season the romaine with this mixture, after placing it in a salad bowl. Sprinkle with golden croutons, sprinkle with parmesan shavings and serve.
