NOTE: this blog is no longer active as of 12/07. New one: http://blog.kirchhof.com
Quidquid latine dictum sit, altum viditur.
Wed, 01 Aug 2007
I Got It Right!
Caesar Salad. Mmmm. I finally found the right mix for the dressing;
not too sour or tart, super creamy, subtle, not overpowering.
Ladies and gentlemen, I present to you the final version of R&R
Kitchens'...
...Caesar Salad
1 whole egg plus 1 yolk
1 2 oz. can anchovies, drained
1 tbsp minced green onion
3 fat garlic cloves
1 rounded tsp mustard (dry, or 1 tbsp of a deli brand like Guildens works fine)
Juice of 1 medium lemon
1 tsp pepper
2 cups canola oil
5 tbsp grated Parmesan
water, maybe
- Put the first seven ingredients into your food processor; pulse
until fairly chopped; open and scrape bowl back down with a spatula.
- Turn processor back on; slowly (a drop at a time isn't too
slow for the first quarter cup or so) drizzle in half of the oil; stop
and add Parmesan; scrape sides; start it up again and drizzle in the
other half of the oil. Stop and check it.
- You should have a wonderful thick mayonnaise now; likely too thick.
Fire up the food processor again and slowly drizzle in water until you
get the desired consistency. You want it to pour, to be able to coat
the lettuce. Say a little thicker than standard ranch dressing.
Chill it for a couple of hours; get a head of romaine, wash and
chop it into bite size pieces; chill; cut some fresh French bread into
half inch cubes and fry them in butter until just golden, dusting 'em
with a bit of dried oregano or basil for croutons. (Please tell
me you refuse to eat those rock hard flavorless out-of-the-box
so-called croutons!)
You'll want to serve the salad near-ice cold; toss the desired
amount of dressing with the romaine, just enough to coat completely,
immediately prior to serving; garnish with a bit o' Parmesan and soft
crispy buttery croutons on top. Swoon.
Serving suggestion: w/ homemade Fettuccini Alfredo & Roast Tenderloin
of Beef, rare.
Addendum: if you want an excellent clone of Hellman's®,
do the same recipe without the garlic, onions, anchovies, parmesan,
pepper and water. Use just half a lemon's juice, and add two tablespoons of
white vinegar & a teaspoon of salt. Costs about a quarter of
store-bought and you're not eating a bunch of preservatives. Yum. Make
ranch dressing with it. :)
Posted at 14:29 by Randy Kirchhof [Permalink]
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