Caesar Salad - The Real Deal
1 can anchovies
4 cloves garlic
1 = TBS Fresh Lemon Juice
1 egg white
= tsp Dijon Mustard
1 TBS Worcestershire Sauce
3/4 Cup Extra Virgin Olive Oil
= cup Parmesan or Roman
1 large head Romaine Lettuce
Wash Romaine, break into pieces and spin dry or dry in a towel
In food processor or blender blend the anchovies (including oil in can), garlic, lemon juice, egg white mustard and Worcestershire sauce. Blend thoroughly. At this point I like to taste it, none of the flavors should outweigh the other. You can add more garlic or lemon juice or Worcestershire if you like if it need some balancing.
With the food processor or blender drizzle in the olive oil slowly. The mixture should emulsify to the approximate consistency of mayonnaise. Blend in the cheese and mix with the Romaine.
I have found that his recipe does freeze well. This makes a salad for 4 - 6 people,. If you are only making a salad for one or two, then by all means freeze the rest. If you refrigerate it too long the flavor of the anchovies tends to creep in overnight.
Caesar Salad - The Real Deal
1 can anchovies
4 cloves garlic
1 = TBS Fresh Lemon Juice
1 egg white
= tsp Dijon Mustard
1 TBS Worcestershire Sauce
3/4 Cup Extra Virgin Olive Oil
= cup Parmesan or Roman
1 large head Romaine Lettuce
Wash Romaine, break into pieces and spin dry or dry in a towel
In food processor or blender blend the anchovies (including oil in can), garlic, lemon juice, egg white mustard and Worcestershire sauce. Blend thoroughly. At this point I like to taste it, none of the flavors should outweigh the other. You can add more garlic or lemon juice or Worcestershire if you like if it need some balancing.
With the food processor or blender drizzle in the olive oil slowly. The mixture should emulsify to the approximate consistency of mayonnaise. Blend in the cheese and mix with the Romaine.
I have found that his recipe does freeze well. This makes a salad for 4 - 6 people,. If you are only making a salad for one or two, then by all means freeze the rest. If you refrigerate it too long the flavor of the anchovies tends to creep in overnight.