Best 3 Julia Child And Jacques Pepin Caesar Salad Recipes

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Are you ready to embark on a culinary journey with two of the greatest culinary masters, Julia Child and Jacques Pépin? Their renowned Caesar salad recipe is a harmonious blend of crisp romaine lettuce, savory croutons, and a rich, creamy dressing that will tantalize your taste buds. Join us as we explore the secrets behind this classic salad, unveiling the techniques and ingredients that make it so extraordinary. Discover how Julia Child's meticulous attention to detail and Jacques Pépin's imaginative flair come together to create a dish that is both elegant and satisfying.

Here are our top 3 tried and tested recipes!

JULIA'S CAESAR SALAD



Julia's Caesar Salad image

When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home - just provide your guests with plenty of big paper napkins. And plan to be extravagant.

Provided by Julia Child

Categories     Salad     Cheese     Egg     Leafy Green     No-Cook     Parmesan     Lemon     Fall

Yield Makes 2 to 3 servings

Number Of Ingredients 12

18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)
1 cup plain toasted croutons
1 large clove garlic, peeled
1/4 cup or more excellent olive oil
Salt
1 large egg
Freshly ground black pepper
1 whole lemon, halved and seeded
Worcestershire sauce
2 tablespoons freshly grated parmesan cheese, imported Parmigiano-Reggiano only
Special Equipment
A large mixing bowl; a small frying pan

Steps:

  • Preparing the salad components:
  • You will probably need 2 large heads of romaine for 3 people - or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length - you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads - fortunately, romaine keeps reasonably well under refrigeration.
  • To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
  • Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
  • To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
  • Mixing and serving the Caesar:
  • Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
  • Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
  • Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
  • Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.

JULIA CHILD'S CAESAR SALAD



Julia Child's Caesar Salad image

I can personally attest to the authenicity of this recipe having had it made in front of me at Cardini's in Mexico City many moons ago. The recipe comes from Julia and Jacques Cooking at Home. Here are the notes that accompany it: "When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home - just provide your guests with plenty of big paper napkins. And plan to be extravagant."

Provided by davinandkennard

Categories     Low Protein

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 10

18 -24 leaves romaine lettuce hearts, crisp narrow leaves from the hearts of 2 heads romaine lettuce (or a package romaine lettuce hearts ,about 1 pound)
1 cup plain toasted crouton
1 large garlic clove, peeled
1/4 cup excellent olive oil
salt
1 large egg
fresh ground black pepper
1 whole lemon, halved and seeded
Worcestershire sauce
2 tablespoons freshly grated imported parmigiano-reggiano cheese, only

Steps:

  • Preparing the salad components:.
  • Special equipment:.
  • A large mixing bowl, a small frying pan.
  • You will probably need 2 large heads of romaine for 3 people - or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length - you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads - fortunately, romaine keeps reasonably well under refrigeration.
  • To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
  • Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
  • To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
  • Mixing and serving the Caesar:.
  • Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
  • Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
  • Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
  • Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.

Nutrition Facts : Calories 413.6, Fat 32.8, SaturatedFat 5.7, Cholesterol 109.3, Sodium 247.1, Carbohydrate 26, Fiber 8.6, Sugar 3.2, Protein 10.7

JULIA'S AMERICAN-STYLE POTATO SALAD



Julia's American-Style Potato Salad image

Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve it cool or at room temperature.

Provided by Food Network

Categories     side-dish

Time 27m

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 17

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream, optional
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced
Sliced hard-boiled eggs
Tomato quarters
Parsley sprigs

Steps:

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
  • Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
  • Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  • Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
  • To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

Tips:

  • Use fresh romaine lettuce: Fresh romaine lettuce has a crisp texture and a slightly bitter taste that pairs well with the rich dressing.
  • Make the dressing ahead of time: The dressing can be made up to 2 days in advance and stored in the refrigerator. This allows the flavors to meld and develop.
  • Use a microplane to grate the Parmesan cheese: This will create a fine, fluffy texture that will evenly coat the salad.
  • Add the croutons at the last minute: This will prevent them from getting soggy.
  • Serve the salad immediately: Caesar salad is best enjoyed immediately after it is made.

Conclusion:

Caesar salad is a classic dish that is easy to make and always a crowd-pleaser. With its creamy, garlicky dressing and crispy croutons, it's the perfect salad for any occasion. Whether you're serving it as a starter, a side dish, or a main course, Caesar salad is sure to be a hit.

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