Crab Caesar Salad
A popular salad, raised to new heights: the Caesar dressing is used to bind crab meat and seasonings as well as dress the romaine. Note that the dressing uses egg yolks which remain uncooked; if you are not completely sure of the eggs you buy, you can delete the egg yolks -- the dressing will be thinner, less rich, and have less binding power, but it will still taste good.
- Caesar Dressing
- Egg Yolks - 4
- Dijon mustard - 1 teaspoon
- Anchovy Fillets - 5, minced
- Garlic Cloves - 2, minced
- Vegetable Oil - 1 cup
- Olive Oil - 1/4 cup
- Red Wine Vinegar - 1 teaspoon
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Crab Salad
- Romaine - 1 head
- Caesar dressing (above) - 6 ounces
- Lump crab meat - 1 pound
- Dill Pickle - 1 whole, minced
- Capers - 1 tablespoon
- Fresh Chives - 2, minced
- Tomato - 1, finely chopped
- Basil oil (see Basics) - 4 tablespoons
- Dried Croutons - 4 ounces
- Parmesan cheese - 4 ounces
- Chives - 12
To make the dressing: Whisk the egg yolks in a bowl and slowly whisk in the mustard. Whisk in half of the vegetable oil, then the red wine vinegar. Whisking briskly, drizzle in the remaining oil slowly so that the mixture is emulsified. Whisk in the garlic and anchovy, and season with salt and pepper.
To make the salad: Wash and dry the romaine. Set aside two heart leaves for garnish. Shred the outer leaves. Toss the shredded lettuce in half of the dressing. Mix the crab meat, remaining dressing, and one half of the pickle, capers, chives, and tomato.
On four plates, place 6-inch ring molds or PVC pipe circles and fill them with shredded lettuce, then the crab meat, pressing down slightly. Top the crab with the remaining romaine. Garnish with the remaining pickle, capers, chives, and tomato. Gently lift away the molds. Drizzle with basil oil and sprinkle with croutons. Grate Parmesan cheese over the salads and garnish each with three chives.