With good Romaine lettuce in the grocery stores, got hungry for Caesar salad.
Traditional Caesar or not, I wanted some noticeable flavors.
For something fast, I tried a bottle of Caesar dressing from the grocery store. It was wimpy; baby food. After two more brands were essentially the same, decided to make my own version of Caesar dressing.
Page 63 of
Dale Brown, 'Foods of the World: American Cooking', Time-Life Books, New York, 1968.
has Caesar Salad.
Starting with their recipe and then making modifications, in a 1 quart stainless steel bowl with a small wire whip, combined
2 eggs, boiled 10 seconds
1 1/2 T finely minced garlic
One 2.0 ounce can flat anchovies packed in oil, minced, with oil
2 T Dijon mustard
1 T Worchestershire sauce
1/2 C olive oil
1/3 C wine vinegar
1 t dried basil
1 t dried oregano
1 T dried parsley
Combined all ingredients. Whipped until smooth.
Noticed that the sauce has good viscosity, holds together well, and actually has some flavor!
For the salad, started with a 3 quart bowl full of Romaine lettuce that had been separated, rinsed, torn, spun dry, and chilled. Tossed with dressing, just enough to coat thoroughly but lightly.
On top added slices of pepperoni, grated Pecorino Romano cheese, rings of scallions, grocery store croutons, and imitation bacon bits.
Have been adding chunks of tomato, but need a new supply!
Might add artichoke hearts marinated in 'sauce vinaigrette' of some kind.
Exactly traditional Caesar salad? No.
"Noticeable flavors"? Yes!
The anchovies do not seem 'fishy' at all. Instead, the anchovies and the Worchestershire sauce provide a complex center of flavors that are noticed first.
The oil holds all the flavors together. The vinegar pokes through to give some nice contrasting bright sharpness. The eggs bind the sauce all together and provide a relatively neutral background.
The wine flavors from the vinegar are noticeable as is the garlic.
Some home made croutons could be better.
Just before posting, did notice here on eG Recipe #914 - Caesar Salad Dressing athttp://recipes.egull...cipes/r914.html
and see that my effort is closer to the eG version than the Time-Life version.