Saturday, April 21, 2012

Caesar salad

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
Dash Worchestershire
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.)

1 comment:

  1. Wow...Caesar salad dressing with lemon juice is my absolute favorite!!! Can only find one brand here in Columbia that has no vinegar, and that one rarely. Guess I'm going to have to break down and make some with your recipe!! That crockpot french onion soup sounds great too!!!

    Loved seeing you and John and Holden this past month! I know it is a horrid trip here from the east coast, but could you do it more often?!? [I'm trying not to whine! ;-)] Love ya! Give my son a kiss for me! I'm finally getting to the finish line on Pat's sweater and am now on the big search to find some gorgeous yarns for you and John! The yarn I had is the wrong weight, so the hunt is on! Call when you can!!
    Mom in Missouri