Two Things I Did Not Apologize for & Alton Brown’s Hail Casesar Salad
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We had a wonderful time. I love it when friends come over, the music is playing, there’s a lot of laughter and yummy smells in the house. If you’d walk in, you’d know immediately you were in for a good time.
If you’ve been reading RE for long, you’ll know that I’m always encouraging delegation. So one of our guests brought bread and wine, and Myrna brought her amazing HAIL CAESAR SALAD (from Alton Brown).
There were two things that I was NOT thrilled with when it came to the dinner, but I KEPT MY MOUTH SHUT. One was that I forgot to add Meyer’s lemon to the asparagus when it came out of the oven.
Rats! It would have given the extra “punch” that was lacking!
The other thing was that I cooked my pasta too far in advance. It was over-done and deflinitlely lacking. Oh well!
But we enjoyed the meal anyway; no one really knew. Or if they did, so what?
Dinner parties can never be perfect. They can come close, but there is always something that goes wrong. And the best thing to do is to learn to keep your mouth shut and NOT draw attention to the meal or yourself.
I love how Myrna wasn’t afraid to get her hands in there and toss the salad!
It was my favorite part of the dinner (well, along with the dessert).
Myrna’s HAIL CAESAR SALAD recipe by Alton Brown
6-8 servings and it only takes about 15 minutes to make
1 loaf day old Italian bread
3 garlic cloves, mashed
9 tablespoons extra virgin olive oil
1/4 teaspoon plus 1 pinch kosher salt
2 heads romaine lettuce, inner leaves only
7 grinds black pepper
1 lemon, juiced
6 drops Worcestershire sauce
1/4 cup grated Parmesan cheese
Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamydressing forms. Toss in Parmesan cheese and serve with croutons.
I love the Worcestershire sauce touch!
Do you have a secret ingredient that you add to your Caesar salad? Or, do you worry about the food not turning out for your guests?
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