Easy Classic Caesar Salad with Anchovies
From "How to Cook Everything the Basics" by Mark Bittman. I don't use Worcestershire sauce or salt because I think it's too salty already with the anchovy. I don't use tomatoes, olives or nuts. While these make the salad more colorful, they distract from the harmony of flavors of everything here.
Easy Classic Caesar Salad with Anchovies
From "How to Cook Everything the Basics" by Mark Bittman. I don't use Worcestershire sauce or salt because I think it's too salty already with the anchovy. I don't use tomatoes, olives or nuts. While these make the salad more colorful, they distract from the harmony of flavors of everything here.
Cooking Instructions
- 1
Cut the garlic in half and rub it all over your bowl. Here I use plastic bowl instead of stainless steel because the plastic bowl retains garlic smell better.
- 2
Poke a hole in the smaller end of the egg and put it in boiling water. Boil it till you see the cooked white poking out, about 2 min.
- 3
Break the egg and see egg yolk should be very runny. Scoop out the yolk and white into the bowl and whisk them with a fork while adding lemon and extra virgin olive oil. Taste and add as you like.
- 4
Add 1 tbsp canned anchovies or more depending on your taste. Be careful of the little bones in the fish. Either take them out or grind them all into a paste.
- 5
Put green mix into dressing and mix. You want to keep the garlic scent so you cannot mix it in another bowl. Throw on top grated Parmesan-Reggiano as much as you like.
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