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Cook the Issue 2010

Cook the Issue 2010: Caesar Salad

By Pielove, member

April 15th, 2010

I am sorry to say that I was out of anchovies when I made this recipe-- I couldn't bring myself to use the anchovy sludge at the bottom of the jar.  To contribute salt and umami, I added a splash of soy sauce, but it just wasn’t the same.  That said, the preliminary results were promising enough that I am definitely going to make it again with the anchovies included—we love anchovies.  The croutons were excellent—I cut the amount of butter down and they were still rich, crunchy, and garlicky.  I used rye bread for the croutons, which was sensational—the rye has a great taste and is a bit chewier than the usual white bread.    


Recipe Used: Classic Caesar Salad

posted in: Gallery, Cook the issue 2010
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