paulb@hcr.UUCP (Paul Bonneau) (04/13/84)
[]
Forgive me if I am re-asking an old question, but I am looking for recipies.
I have tried a couple of different ones:
In one, the anchovies are supposed to be diced; this is fine, but when
you try to toss them into the salad they form clumps. Ever try eating
a clump of anchovies? SALT CITY!!!
In another, I am supposed to soak garlic in oil overnight and discard
the garlic. I find that this doesn't make the salad garlicy enough (I
guess I must make a rotten vampire).
Help!
P.S. Anybody know how to pick out a good avocado? The ones here in Ontario
(probably not fresh) are either too tough or all brown and mushy
inside. Perhaps if I knew how to pick 'em I'd have better luck.
--
\ / Just call me Pablo
O o o O
qp | | | Paul R. Bonneau
\--/ |__|__| {decvax|utzoo|watmath}!hcr!hcrvax!paulb
/ \___| |g
| ___| |g
| | | | randy@utcsrgv.UUCP (Randall S. Becker) (04/13/84)
The following is my world famous ( :-) ) Caesar Salad recipe. Hope you like it.
This recipe is not that difficult, and takes about 15 minutes including
preparation. It is also quite a show.
1/2 tin anchovies (use the other 1/2 for the next salad!!)
3-5 gloves of garlic (use only 3 if you are dining with vampires)
1/4 cup wine vinegar
1/2 cup olive oil
1 egg yolk
1 dash worcestershire sauce
1/2 tsp prepared mustard
1 dash salt
1 dash pepper
1/2 teaspoon rubbed oregano (That's rubbed AFTER measuring, not before)
juice of 1/2 fresh lemon
1-2 teaspoons of sugar (to taste)
1/3 - 1/2 cup of grated parmesan cheese (romano is sometimes preferred)
croutons
romaine lettuce.
Using a round wooden salad bowl, mash the anchovies with the end of a
tablespoon. Smash the daylights out of your garlic into the same bowl
and then mash it in the same fashion as the anchovies. Work the mixture
into a paste. Add the vinegar, oil and egg yolk, stirring constantly.
Add the remaining ingredients except the cheese. The sugar should
be added LAST as is can be used to offset the mustard in case you
used too much.
After washing and tearing the lettuce into nice bitsized morsels,
add it to the salad dressing with the cheese and croutons, tossing
as you add. Top the salad off with a light dusting of cheese
and your done.
Let me know how the salad turns out!
Randy Becker
USENET: ..!{allegra,ihnp4,..}!utcsrgv!randy
CSNET: randy@torontoannej@hammer.UUCP (Anne Jacko) (04/16/84)
You can buy anchovy paste in a tube, and then you don't have to bother turning the canned anchovies into a paste. No bones, it tastes fine, and keeps in the refrigerator. -- A. Jacko, Tektronix