Tuesday, July 6, 2010

Steak Ceasar Salad

To keep things cool in the kitchen, I tend to make more salads during the summer months. This Steak Ceasar Salad is a favorite of ours because the dressing is absolutely delicious. Making a homemade salad dressing beats any bottled version and it's easier than you think!

Ceasar salad dressing may be a bit intimidating to make from scratch because traditionally, it involves anchovies and raw egg yolks. However, as intimidating as it may be, I find it well worth the effort to make it because the true flavor is hard to imitate otherwise. To make this more of a meal, I added leftover ribeye steak that we grilled the night before. You could also use cooked chicken breast instead. This is one salad that's wonderful in the summer or year round as part of a big meal.

Steak Ceasar Salad
recipe adapted from Tyler Florence

2 cloves garlic, smashed with a pinch of salt and a little olive oil
1 anchovy fillet
1 egg yolk
1/2 tablespoon Dijon mustard
1/2 lemon, juiced
1-2 dashes Worcestershire sauce
1/4 cup extra-virgin olive oil
1/4 cup freshly grated or shredded Parmesan, plus extra for garnish
Freshly ground black pepper
1 head romaine lettuce, chopped
1 ribeye steak, cooked and sliced thin


To make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolk, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

To assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the sliced steak and some extra Parmesan and toss the salad well. Serve immediately.