I'd been wanting to make Caesar dressing from scratch for a while, and finally did it Sunday night. I followed Martha Stewart's Caesar Salad 101 recipe. I baked bread cubes into croutons. I mashed garlic with a knife. I mashed anchovies with a small mortar & pestle. I separated egg yolks from their whites. I juiced lemons. I whisked and drizzled and whisked some more. I somehow cut my finger.
And, it was pretty darn painless (the recipe, not the cut on my finger). It tasted like--well--like Caesar dressing should taste...salty & slightly fishy, lemony & creamy.
It made me want to never buy bottled dressing again.
"One cannot think well, love well, sleep well, if one has not dined well." ~ Virginia Woolf
1 comment:
If you liked that, you'll love this. It's from the Mayfair Hotel in (I think) New York. I love reading about your cooking experiments!
Bon appetit!
MAYFAIR DRESSING
3/4 c. canola oil 1/2 onion, chopped
1/2 tbls. black pepper 1/4 t. sugar
2 tbls. plus 2 tsp. mustard 4 anchovy fillets
1 rib celery, chopped 1/4 c. mayonnaise
1 egg (or 1/4 c. Egg Beaters) 1/2 tsp. minced garlic
Blend all ingredients together and pour or dip. Can be stored in fridge for up to 2 weeks.
Post a Comment