One in every of my favourite Caesar salad dressings is from Julia Turshen’s cookbook “Small Victories” (Chronicle, $35). Turshen used to work for a number of households as a personal chef earlier than changing into a recipe developer and author for a number of magazines. This dressing was cherished by her clientele.
“I used to be typically requested to depart containers in fridges throughout New York Metropolis,” she wrote within the e-book, revealing that her grasp plan was to sooner or later put it in a bottle and promote it within the market.
In her recipe she swaps the customary uncooked egg with a small portion of mayonnaise. For a vegetarian model, alternate 1 tablespoon drained capers for the anchovies. For a vegan model, use 1 tablespoon capers instead of the anchovies and Vegenaise as a substitute of normal mayonnaise, and miss the Parmesan.
Yield: 4 servings
1 small garlic clove, peeled
4 olive oil-packed anchovy fillets, drained
1 tablespoon recent lemon juice
1 tablespoon purple wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons mayonnaise
1/4 cup finely grated Parmesan cheese
Kosher salt, to style
Freshly floor black pepper, to style
3 hearts of romaine lettuce, trimmed, washed, dried and minimize into bite-sized items
A handful of cherry tomatoes, halved
1. In a blender or meals processor, puree garlic, anchovies, juice, vinegar, oil and mayonnaise till clean. Add Parmesan and provides the dressing a couple of pulses simply to include the cheese. Season to style with salt and pepper (use warning to not use an excessive amount of salt — the cheese and anchovies are salty).
2. Put lettuce in massive bowl and drizzle almost all dressing over it. Toss to coat leaves. Divide lettuce amongst 4 plates. Divide tomatoes amongst salads and drizzle the final bits of dressing over salads. Serve.
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