We had a friend over for dinner last night, and at one point, he began rhapsodizing about my Caesar salad and asked if I still made it on occasion. I do, but not as much as my new favorite, Caesar's Goat (posted much earlier on this site). He asked for the recipe, and I thought I'd just make it easier on everyone by posting it here:
Using a Cuisinart, toss in 6 - 8 garlic cloves and 6 - 8 anchovy fillets.
Grind well.
Add an egg yolk (or a tablespoon of mayo if you're weird about egg yolks) and blend.
Add a tablespoon of dijon mustard and a tablespoon of red wine vinegar.
Shake in a few drops of Worcestershire sauce and blend again.
Dribble in a little olive oil and blend. Add another 1/2 cup of olive oil, a little at a time, blending well.
I like to let the dressing sit for at least a few hours in the fridge, giving the flavors a chance to marry. At the last minute, I add some freshly chopped parsley and give it a quick whirl in the cuisinart.
Toss it with crisp romaine lettuce and top with homemade croutons (buy the boxed stuff and feel my scorn!) with a little shaved pecorino or asiago.
A word of caution: This is NOT for wussie palates. There's a lot of garlic in this thing and you WILL feel it. I reccommend pairing it with wine, as beer or anything carbonated will make your tongue hurt. Trust me on this.
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