hutch@sdcsvax.UUCP (Jim Hutchison) (03/16/86)
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I urgently need to consume a caesor salad, not a mamby one,
but a full blown, hide the cat, caesor salad. I know that
a vinegret with herbs (oregano a must) is the correct dressing,
but I am open to all details (please no carob :-).
Please send soon, the cat is begging at my terminal.
--
Jim Hutchison UUCP: {dcdwest,ucbvax}!sdcsvax!hutch
ARPA: Hutch@sdcsvax.ucsd.edu
[ Do not confuse these with the opinions of others, I am responsible ]elman@hpcea.HP (Charlie Elman) (03/18/86)
Look in JOY OF COOKING, pg. 80? NO oregano........ Does anyone see my postings (out of -hp- )? If so, I'll enter this recipe....... chaz
lflgames@well.UUCP (Lucasfilm Games Division) (03/19/86)
I'm glad you asked that question. I recently learned how to make them from our company chef, who learned it from someone at Zuni's, a San Francisco restaurant. I don't have it with me here so this is going to be a little rough, but it's one of those "measure to taste" dishes. Take an anchovie or two (really a matter of taste, but even if you don't like them use 1, it's a subtle but necessary flavor) rinse and fillet them to get rid of the worst of the small bones and any leftover gunk. Salt preserved anchovies are best, but the usual oil ones will do. Mash them up with a clove of garlic (I use a press but chopping will do) in a large bowl. Bring some water to a boil, and gently immerse an egg in it for only 60 seconds, transferring it immediately to cold water to stop the cooking. Remove the yolk ( will be uncooked but much of the white will be cooked) and drop it (the yolk) in with the garlic/anchovies. Collect the juice of one lemon in a separate glass. Now comes the only hard part. Measure 1/2 cup of oil (virgin olive is best, I sometimes use safflower for a lighter flavor) into a cup with a spout. Now you have to make an emulsion by rapidly whisking the egg mixture as you SLOWLY add the oil. This is the same technique as in mayonaise or hollandaise - not really hard but a little tiring and time consuming. Add the oil as you whisk in a very slow dribble. You should stop from time to time as the mixture stiffens up and add a little lemon juice which will make it looser and frothier. You may not need the whole lemon's worth if you like thick dressing. When you're done the mixture should be light yellow and the oil should not separate out (but it tastes OK even if it does, just looks worse). Now you can add romaine lettuce torn into chunks (carefully so as not to bruise the lettuce) and toss. It will serve about 4 people, or 2 addicts. Grate a bunch of parmesean cheese over the salads when served, covering some of each leaf. You can also add grated parmesean to the dressing itself if you like. Top with croutons - you can make your own easily by cutting bread into cubes, sprinkling with olive oil that a little garlic has been crushed into, and baking at 350 degrees, stirring occasionally until brown. Enjoy! Noah Falstein