Caesar dressing for your salad January 15 2014
While I was working on my orders the other night, the Lydia in Italy show came on. When I heard Chef Lydia said, "Caesar Salad dressing" I turned my head to the TV. All I saw was a close up of egg yolk then I kept on working. The other night I attempted this dressing and since then I was hooked. It's actually quite easy to make. Here's my spin on it:
Ingredients for Dressing (makes about 3 servings):
2 hard boiled eggs (we are using egg yolks)
1 tablespoon of anchovy fish sauce (approx 2 anchovies chopped if you decide to use the jar kind instead)
1-2 tablespoon of apple cider vinegar
1/3 cup shredded Parmesan Reggiano cheese (I freshly grated mine)
1-2 teaspoon of garlic powder
1 teaspoon of fresh grind pepper
1/4-1/3 cup of olive oil
Boil 2 eggs then extract the egg yolk. For the dressing we are only using the yolk. Set egg white aside, you can add this back to the salad later.
Add the rest of other ingredients with egg yolk and mix well.
Mix and taste. Add more olive oil to thin out dressing if needed. Add more Parmesan, garlic or pepper to your liking.
As for the Anchovy you can get the pre-cooked kind in a jar. I used fish sauce since it was available.
Ingredients for Salad:
a few leaves of cabbage (thinly sliced)
3 kale leaves (thinly sliced)
1 celery (cut to bite size)
1 radish (thinly sliced)
2 hard boiled egg whites (cut to bite size)
some croutons or make your own! use 2 slices of toasted bread
1 sprig of parsley
Cut 2 slices of bread that's 1/2 inch thick and toast them. You can toast them a little longer if you like them harder/crunchier. Cut your toasts into cubes. This is just my super quick version of croutons. You can use actual croutons if you prefer.
Cut the rest of the vegetables and place in salad bowl. Make sure to slice kale and cabbage thinly since they tend to be more tough. Feel free to add or remove any ingredients in this salad and enjoy your Caesar salad!