Tuesday, June 17, 2008
classic caesar salad
"It is a truth universally acknowledged, that a single man in possession of a good fortune must be in want of a wife." Caesar salad and movie about the life of Jane Austen -- an excellent way to escape what has been a constant stream of work: board meetings, press releases, an out-of-state conference -- scarcely a spare moment in the past two weeks to think of something other than my job (which I love -- probably too much). Jane and I are rather alike, I think. Fiercely independent, remarkably restrained and concerned with propriety, and stubborn in our desire for both personal and professional success. Jane didn't get both in real life; I suppose it remains to be seen if I will. The plight of the modern woman, no?
Come to think of it, if I wanted a break from thinking about work, this movie may not have been the best choice. Oh well. The decision to whip up this Caesar salad, however, was an excellent one. The dressing can be whisked together in a matter of minutes, and it's supremely satisfying when served over crisp romaine and topped with freshly grated Parmigiano-Reggiano. If you add in some tender chicken breast (or salmon) and accompany the salad with toasted, garlic-rubbed bread, you can escalate it from first course to full-blown meal. Glad I bought enough ingredients to make it again tomorrow!
Caesar Salad Dressing
A recipe from Deb at Smitten Kitchen
Yields enough for 10 ounces of salad
2 tablespoons mayonnaise - or - 1 egg
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon Worcestershire sauce, plus more, to taste
1 oil-packed anchovy fillet, finely chopped (optional)
1/4 cup extra-virgin olive oil
Whisk together the mayonnaise (or egg), lemon juice, mustard, garlic, Worcestershire sauce, and chopped anchovy. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)