By Noelle Carter
July 29, 2009
Dear SOS: My husband and I recently went to Lake Arrowhead resort and had a great Caesar salad at Bin 189. My husband loves Caesar salads and will always order it when we eat out. . . . If you could get it that would be great. Thanks!
Rancho Palos Verdes
Dear Kimberly: Bin 189's take on the Caesar combines red and green romaine tossed with a tangy herb dressing. Served with homemade croutons and a sprinkling of grated Parmigiano, it makes for a wonderfully bright and colorful salad.
Red and green Caesar salad
Total time: 30 minutes
Note: Adapted from Bin 189.
1/2 bunch Italian parsley
1 egg yolk
1/2 cup lemon juice
2 tablespoons red wine vinegar
1 chopped fresh garlic clove
1 teaspoon capers
1/8 teaspoon Worcestershire sauce
1/2 cup olive oil
2 tablespoons extra-virgin olive oil
1. In a medium saucepan of boiling water, quickly blanch the parsley to bring out the bright color, then drain and shock in a bowl of ice water to stop the cooking. Drain again, wringing out any excess water.
2. In a blender or food processor, combine the parsley, egg yolk, lemon juice, red wine vinegar, anchovies, garlic, capers and Worcestershire sauce. Puree the mixture, then, with the motor running, slowly add the olive and extra-virgin olive oils to emulsify and form the dressing. This makes about 1 1/2 cups dressing, more than is needed for the remainder of the recipe.
1/4 loaf white or sourdough bread, cubed
2 tablespoons grated Parmigiano-Reggiano
1 teaspoon paprika
8 tablespoons (1 stick) butter, melted
Heat the oven to 350 degrees. In a large bowl, toss together the bread, cheese and paprika with the melted butter. Spread the cubed bread on a baking sheet and bake until golden brown, about 15 minutes, tossing frequently. Remove from the oven and cool before using.
Salad and assembly
1/2 bunch tender red romaine leaves
1/2 bunch tender green romaine leaves
1/4 cup dressing, or to taste
2 teaspoons grated Parmigiano-Reggiano
Croutons, to taste
In a large bowl, toss the red and green romaine leaves with the dressing. Divide the dressed leaves between the two plates, stacking them on each plate. Sprinkle the grated Parmigiano evenly over each salad, then divide the anchovies between the servings. Top each salad with croutons, and serve immediately.
Each serving: 345 calories; 7 grams protein; 15 grams carbohydrates; 3 grams fiber; 30 grams fat; 12 grams saturated fat; 68 mg. cholesterol; 513 mg. sodium.
Copyright © 2013, Los Angeles Times