RecklessDaughter (![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small} yourbestfiend) wrote,@ 2008-04-07 19:26:00 |
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Oh but actually
one of the things I'm most proud of is the BLT Salad I made last week, good call me:
Head of romaine, chopped
Cup or so of baby tomatoes, quartered
1/3 package bacon, cooked
Croutons (I made my own from sourdough bread & parmesan)
Anchovies
Parmesan cheese to garnish
Caesar Dressing:
3-4 cloves garlic (? I am the worst at measuring things EVER, I never really do it, I cook by touch/taste mostly)
Half tin of anchovies
Heavy pinch of kosher salt
One raw egg (boil it for like 10 seconds if you're worried about germies)
A few good splashes lemon juice (to taste, obvs)
1 tablespoon mustard (For this dressing I used straight-up yellow mustard, like French's. It was actually a stroke of genius because it was such a simple bacon salad, the plain mustard made it really taste sandwichy.)
Olive oil (drizzle in, whisking, until it gets to a good consistency, basically you have to taste it all the way through).
(Secret ingredients: a teaspoon of sugar and a shake or two or three of Worcestershire sauce).
Pepper, but only at the end. More salt to taste.
I recommend making your own Caesar whenever possible; it's probably better for you than bottled stuff and it's fun to play with ratios of mustard, anchovy, seasoning, etc. Mine is obviously very garlicky & anchovy-y, I love that stuff. But overall it's a good salad dressing technique to have down.
Mix them all together, obviously.
OMG this was such a cooking nerdout.
one of the things I'm most proud of is the BLT Salad I made last week, good call me:
Head of romaine, chopped
Cup or so of baby tomatoes, quartered
1/3 package bacon, cooked
Croutons (I made my own from sourdough bread & parmesan)
Anchovies
Parmesan cheese to garnish
Caesar Dressing:
3-4 cloves garlic (? I am the worst at measuring things EVER, I never really do it, I cook by touch/taste mostly)
Half tin of anchovies
Heavy pinch of kosher salt
One raw egg (boil it for like 10 seconds if you're worried about germies)
A few good splashes lemon juice (to taste, obvs)
1 tablespoon mustard (For this dressing I used straight-up yellow mustard, like French's. It was actually a stroke of genius because it was such a simple bacon salad, the plain mustard made it really taste sandwichy.)
Olive oil (drizzle in, whisking, until it gets to a good consistency, basically you have to taste it all the way through).
(Secret ingredients: a teaspoon of sugar and a shake or two or three of Worcestershire sauce).
Pepper, but only at the end. More salt to taste.
I recommend making your own Caesar whenever possible; it's probably better for you than bottled stuff and it's fun to play with ratios of mustard, anchovy, seasoning, etc. Mine is obviously very garlicky & anchovy-y, I love that stuff. But overall it's a good salad dressing technique to have down.
Mix them all together, obviously.
OMG this was such a cooking nerdout.
