This salad is most often attributed to Caesar Cardini, an Italian-Mexican (Could there be a better combination??) He lived part of the time in California but worked in Tijuana to avoid Prohibition. (Okay, a pro-alcohol, Italian-Mexican-Can this guy get any better????)
The original recipe didn't contain anchovies, but I don't care. I like anchovies.
Servings: 1 cup
Time: 3 minutes
Hardware: Measuring spoons & cups, a blender
Ingredients:
* There is a slight risk of salmonella from using raw eggs. If you prefer you can substitute 2 tablespoons of GOOD mayo for the eggs. However, unless you or your guests are pregnant, children under the age of 10, or have a compromised immune system, I’d use the eggs.
The original recipe didn't contain anchovies, but I don't care. I like anchovies.
Servings: 1 cup
Time: 3 minutes
Hardware: Measuring spoons & cups, a blender
Ingredients:
- 2 cloves of crushed garlic
- 2 eggs*
- 1/8 cup FRESH lemon juice
- 1 teaspoon Worcestershire sauce
- 4 anchovies
- ½ teaspoon capers
- 1 teaspoon Dijon mustard
- 3/4 cup extra virgin olive oil (the best you can afford)
- S&P
- Put all the ingredients except the oil & the S&P into the blender and blend until the mixture is smooth, about 30 seconds.
- With the blender running, SLOWLY pour the olive oil in so the dressing will emulsify.
- Salt & pepper to taste.
* There is a slight risk of salmonella from using raw eggs. If you prefer you can substitute 2 tablespoons of GOOD mayo for the eggs. However, unless you or your guests are pregnant, children under the age of 10, or have a compromised immune system, I’d use the eggs.
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