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Cook the Issue 2010

Cook the Issue 2010: Caesar Salad Redux: Once More, with Anchovies

By Pielove, member

April 18th, 2010

I shopped, I cooked, I conquered!  The first time I made this salad, when I went to the anchovy jar there was nothing but an oily anchovy sludge under some congealed olive oil.  I tried to compensate, but the salad dressing was lackluster-- and Caesar's salad must be above suspicion.  But, experience is the teacher of all things and this time I made two changes-- first was to use the full measure of anchovies-- fresh and full of salty flavor.  The second change was to make the croutons from French Bread.  Both changes were superb.  The garlic and anchovies make this dressing a blast of intense flavor.  The French Bread croutons were light, and much-munched on by certain little children.  My only caveat is not that you should beware the Ides of March, but that you should beware the Breath of Garlic-- make sure that you and your partner both partake of the salad, or don't expect much kissing!

Recipe Used: Caesar Salad

posted in: Gallery, Cook the issue 2010
Comments (1)

fearlessem writes: I made this last night and have to say I thought it was way too strong on the anchovies and garlic. I like both of those flavors, but I thought the balance of the dressing was out of whack. Recipe called for 6 anchovy fillets and 4 large cloves of garlic... I'd reduce that to 4 and 2 next time...

Posted: 12:17 am on May 9th

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