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Bob (this one)
 
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Default Caesar Salad Dressing Question

Biff wrote:

> "Charles Gifford" > wrote in message
> thlink.net>...
>
>> "focksfire" > wrote in message
>> ...
>>
>>> Wow, Thanks for the speedy responses!!
>>>
>>> I did use anchovies, and Worcestershire so I'm happy to hear
>>> that it will last. (Probably not longer than tonight since I
>>> know I can eat it and it's not gone bad. :-)
>>>
>>> Thanks guys/gals Jane

>>
>> I hope you enjoyed it, but that is not a dressing for Caesar
>> Salad. Caesar Salad contains no anchovies.
>>
>> Charlie

>
> Not so, this a favorite.
>
> Biff Updated Caesar Salad (This means safe, no raw eggs)


Adding the lime juice, vinegar, Worcestershire and mayo lowers the pH
enough that the eggs cease to be an issue. Without eggs, it's simply
not a Caesar dressing and it certainly won't emulsify as though it has
eggs. It's a vinaigrette with condiments. It should be called
something like "Caesar-ish (sorta) Dressing."

When essential ingredients are removed and others are added, it
becomes a different dish. The name should reflect that fact.

Pastorio

> Serves 4
>
> Dressing: 1 Tbsp prepared mayonnaise 1 tsp Dijon mustard 1 tsp
> Worcestershire sauce Tabasco sauce, a few drops 1 Tbsp fresh lime
> juice 1 tsp capers 10 anchovy fillets (optional) 8 cloves garlic,
> roasted (see recipe below) 2 Tbsp red wine vinegar 1-1/2 cup olive
> oil Salt and freshly ground black pepper, to taste
>
> Salad: 4 cup Romaine lettuce, torn in lg. pieces 1/4 cup grated
> Parmesan cheese
>
> Put all the ingredients for the dressing, except the olive oil, in
> a blender and blend until smooth. If the mixture is too thick add a
> little water. Tear washed Romaine lettuce leaves in large pieces
> and put in a large salad bowl. Add the dressing, olive oil,
> Parmesan cheese, and salt and pepper to taste. Toss and serve. How
> to Roast the Garlic: Preheat the oven to 350. Rub each garlic clove
> with olive oil, put in a small oven-proof pan and season with salt
> and pepper. Cover the pan with aluminum foil and roast 45 minutes,
> until soft and lightly browned. Squeeze the garlic from the skin
> and serve.