Anchovies give authority to this caesar-like salad dressing Essay

Anchovies give authority to this Caesar-like salad dressing



If you like anchovies, you’ll like this authoritative salad
dressing. Whirling the ingredients–garlic, lemon, oil, and anchovies
–in the blender the way you make mayonnaise produces a thick dressing
that clings to crisp leaves.

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Served with romaine and crisp croutons, the dressing imparts a
flavor reminiscent of a Caesar salad. Or try it with simple mixed
greens, on sliced ripe tomatoes, or with distinctively flavored salad
leaves such as radicchio, arugula, or endive.



Anchovy Dressing



1 can (2 oz.) anchovy fillets, drained



1 large clove garlic



2 tablespoons lemon juice About 2 teaspoons water



1/4 cup olive oil or salad oil



In a blender, combine anchovies, garlic, lemon juice, and 2
teaspoons water; whirl until smooth. With motor running, pour in oil in
a slow, steady stream.



Serve, or cover and refrigerate as long as 3 days. The dressing
thickens on standing. To thin, stir in a few drops of water. Makes
about 1/2 cup.



Caesar-style romaine salad. Cut enough day-old French bread into
1/2-inch cubes to make 1 1/2 to 2 cups. In a 10- to 12-inch frying pan
over medium heat, melt 1/4 cup (1/8 lb.) butter or margarine and stir in
3/4 teaspoon Italian herbs or 1/4 teaspoon each dry basil, dry oregano leaves, and dry rosemary. Add bread cubes and stir until lightly
toasted, about 5 munutes. Let cool. Place 8 cups bite-size pieces of
washed and crisped romaine lettuce leaves in a salad bowl. Pour one
recipe’s worth anchovy dressing (preceding) onto lettuce; mix to
coat evenly. Sprinkle with croutons and 1/4 cup grated Parmesan cheese.
Grind pepper onto salad, as desired. Serves 4 as a first course.



Photo: For a bold salad dressing, combine anchovies with garlic,
lemon, and oil

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