Wednesday, October 5, 2016

Caesar salad

I'm in a blog catching-up frenzy! So forgive me for keeping things simple today. But just because my post today (and this recipe!) is straightforward, that doesn't mean it's not worth your full attention.

Plus, I trust you all know (and probably love) Caesar salad, so a huge introduction isn't necessary.

But what is necessary is a good recipe, with proportions that allow the ingredients to meld together into the deliciousness, without an overly strong fishy or eggy flavor. I'd recommend starting with this recipe from Orangette, and then adjusting flavors to your personal taste buds.

Buen Provecho,

Zuni Café Caesar Dressing, Adapted by Orangette from The Zuni Café Cookbook by Judy Rodgers

Note: the recipe below uses raw eggs. If you'd like to avoid, check out the link from Orangette, who has another version using mayonnaise.
Yield: about 1½ cups of dressing

Oil-packed anchovies keep in the fridge. Before using, rinse and dry them on paper towels.


1 TBSP red wine vinegar
2/3 cup mild-tasting olive oil
About 1½ TBSP minced and mashed anchovy fillets, which have been rinsed and dried (from about 6 to 9 fillets; I like oil-packed anchovies.
~2 tsp minced garlic
2 large cold eggs
~½ ounce (15 grams) grated Parmigiano-Reggiano
Freshly ground black pepper
3 TBSP fresh lemon juice
Kosher salt to taste

For serving
Romaine or other greens of your choice (left whole or cut into pieces)
Croutons, optional
Freshly ground black pepper

  1. In a small mixing bowl, whisk together the vinegar, olive oil, anchovies, and garlic. Add the eggs, the cheese, and lots of black pepper. Whisk to emulsify. Add the lemon juice, and whisk again, just to emulsify.
  2. Taste, first by itself and then on a leaf of lettuce, and adjust the seasonings to taste. (Note: Orangette recommends about a three-finger pinch of kosher salt.).
  3. Spoon as desired onto romaine or other greens, and fold and toss carefully to coat. Add croutons and more grated cheese. Serve with a final dusting of cheese on top and some freshly ground black pepper.


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