Saturday, April 21, 2012
I've written about kale caesar salad before, but something about spring cries out for a nice crisp caesar salad with romaine lettuce and freshly-made dressing.
I added some leftover pork loin, too. Pork caesar salad is the best.
There are all kinds of recipes for caesar dressing, some involving eggs and/or anchovies, most involving lemon juice, olive oil, garlic, and possibly Worchestershire. This is Mark Bittman's.
1 clove garlic, halved
2 eggs, boiled for 60 seconds (enough to turn the whites white, but not enough to solidify anything)
2 tablespoons fresh lemon juice
2 tablespoons minced anchovies or anchovy paste
6 tablespoons olive oil
Salt and pepper
Run the cut side of the garlic around the inside of the bowl and discard. (If you like a particularly garlicky dressing, you can mince it, mash it to create a little garlic paste, and continue.) Crack the eggs in and beat lightly. Add the lemon juice, anchovies, and Worchestershire. Whisk the olive oil in, in a steady stream. Salt and pepper to taste.
And of course, the salad itself is romaine lettuce, croutons, and fresh parmesan cheese. (Pork is optional.)