Caesar salad with steak and blue cheese

Caesar reinterpreted

Originally appeared in the November 8, 2012 edition of the Southside Times.

I realize there are more than a few conservative, culinary purists who would baulk at the liberal rearrangement of a traditional Caesar salad.  But hey, before you come to bury Caesar, at least give this week’s recipe a chance.  That being said, I am indeed one of the subscribers to this adage:  that the barometer for a chef’s skill should be the professional prowess of how they construct a classic Caesar.

The backbone of all noble Caesars is an emulsion essentially containing anchovies, eggs, oil, and parmesan cheese (and some additional seasonings).  The steak is solely employed to make this salad an entrée, and the additional elements—the egg, the tomato, and the haricot vert—well, they just sounded like they’d get along with the rest of the gastronomic gang.  And what’s that with two types of cheese?  Though I’d never have had the courage to tell one of my estimable chefs this, I have the guts to tell you, don’t sweat it.

And yes, I also realize that we’re ebbing away from salad season; but, like all the classics, we can always conjure an occasion to enjoy them.  And, like all the classics, we can always find an excuse for reinterpretation.

Caesar salad with steak and blue cheese

Serves 3 – 4

For dressing:

  • 8 – 10 anchovies (optional)
  • 1 teaspoon crushed garlic
  • 2 large, cage-free eggs, beaten
  • 3 ounces fresh lemon juice
  • ¾ cup olive oil
  • 1 ounces grated Parmesan cheese
  • To taste, kosher salt and cracked black pepper

For salad:

  • 20 ounces strip steak
  • 1 – 2 heads of romaine lettuce, cleaned, chopped into bite-size pieces, rinsed and drained.
  • 3 – 4 hardboiled eggs, chilled, cut into quarters
  • 4 – 6 ounces haricot vert (French green beans), blanched, shocked, chilled
  • As needed, cherry tomatoes, halved
  • As needed, crumbled blue cheese, for garnish

1.  For dressing:  mash anchovies and garlic together to make a paste.  Beat in eggs and lemon juice until smooth.  Beating constantly with a whisk, slowly add in olive oil to form an emulsion.  Add in Parmesan cheese and season to taste.  Place in refrigerator while you prepare remaining components.

2.  In a sanitized kitchen sink fill with potable water, rinse the chopped romaine and drain thoroughly; reserve in refrigerator.  Blanch green beans in boiling water, shocking afterwards in ice water to halt cooking process; drain and reserve in fridge.  Prepare hard-boiled eggs, peel and chill.  Season steak with kosher salt and cracked black pepper, and in a sauté pan over high-heat, sear steaks on both sides.  When desired doneness is reached, place steaks on a plate, cover with foil, and allow to rest for ten minutes before slicing.

3.  In a large bowl, toss romaine with desired amount of dressing.  Plate each serving with a mound of dressed romaine, and arrange haricot vert, eggs, steak, and tomatoes on top.  Garnish each salad with crumbled blue cheese.

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