Food
Recipes
Salad

CAESAR SALAD for 6

CAESER DRESSING For 6

Caesar for 6
Food Process or chop: 8 anchovies & 4 cloves of fresh garlic
1 t Worchester sauce
3/4 t dry mustard
3 drops Tabasco
1 TBL lemon juice
1.5 ounces red wine vinegar
6 egg yolks
combine ingredients then slowly add while whisking (emulsify):
1/2 cup olive oil (pure or pomice oil - do not use an expensive olive oil)
expensive olive oils have too strong an olive flavor which overpowers the flavor nuances

Use hearts of romaine greens (trim off tops) - _ leafy and _ near the stem shouts
o you may cut your romaine but always break up some with your hands just before tossing
o (this releases fresh aromas and flavors)
Add shreaded hard cheese, Parmesan (traditional), Romano, Asiago, Manchego are all great
For a great twist add goat cheese - an amazing variation
Add Croutons - fresh break the croutons as you add to increase fresh flavors and aromas
Cut bread(sweet French - loaf or baguette) 5/8" squares
pomice oil, chopped garlic, chopped oregano (basil and rosemary are also nice)
brush on flavored oil and bake on sheet pan till golden

t = teaspoon TBL = Tablespoon

TROUBLE SHOOTING
IF SALTY: pour off anchovie oil better
IF EGGY: too much egg white or overbeaten eggs
IF TO STRONG: use less garlic or anchovie if stronger due to aging of open garlic or anchovie
FRESHEN: fresh sqeeze a little lemon juice into stored dressing
TEXTURE: freshen texture by whisking with some additional oil