Caesar salad is one of those classic dishes that is served in most restaurants. This is my version of a good and easy to put together Caesar Salad. For the dressing I decided to change the cheese and forget the raw egg, but still have a creamy and silky sauce. I am using Comté cheese, this cheese is produced in the mountainous Franche-Comté region of France which borders with Switzerland. It is edgy and rich. I also use baby Romaine (Cos) lettuce because they are elegant and easy to arrange on individual plates.
4 baby romaine lettuce
1 cup cream
1 cup Comté cheese, grated
1 tablespoon olive oil
2 boiled eggs, separate the egg yolks from the whites
2 boiled eggs, cut in half
Salt and pepper to taste
4 anchovy fillets, soaked in milk or four rashes of crispy bacon
METHOD FOR THE EGGS
1- Put two eggs in a pot and cover with cold tap water. Bring the water to the full boil and then turn the heat off. Let the eggs cook the rest of the way using the residual heat in the water, around six minutes. The whites will be fully set and the yolk will be mostly set, but it is still runny in the middle.
2- Put two eggs in a pot and cover with cold tap water. Bring the water to the full boil and then turn the heat off. Let the eggs cook the rest of the way using the residual heat in the water, around 10 minutes. The whites will be fully set and the yolk will be fully set. Separate the yolks from the whites. The whites should be diced into small cubes. Both these yolks and whites will be used for the dressing, see next step.
METHOD FOR THE DRESSING
1- In a small pan on a low heat put the cream. Once the cream is warm put the cheese. Take the pan off the heat and put it aside to let the cheese melt.
2- Add the olive oil, pepper, and egg yolks. Using an electric whisk mix all the ingredients together. If the sauce if too thick add a bit of cream.
3- Fold the diced egg whites.
4- Only add salt if necessary, Comté cheese is a bit salty.
METHOD FOR THE BABY ROMAINE
1- Wash the heads of the lettuce well making sure the water runs through the leaves.
2- When trimming the base of the lettuce hearts, be sure to leave a small part on each base attached to hold the leaves together.
3- Trim off tips of the romaine and cut each romaine into quarters length wise. You will have four wedges.
4- Arrange 2 romaine wedges on each plate.
5- Put half a boiled egg, and an anchovy fillet.
6- Spoon the sauce on top of the lettuce
7- Grate Comté cheese on top. Serve immediately.
TIP – Comté is widely available but if you can’t find it use Parmesan cheese. Instead of anchovy fillets use crispy bacon to decorate.