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Requested Recipe -- Caesar Salad
FoodReference.com
What do you feel makes the perfect Caesar's Salad? Jon Ma
Depends on what you mean by 'perfect Caesar salad' - the original used coddled eggs and had no anchovies.
If you mean my personal perfect Caesar salad, I believe freshness does make a difference.
The egg should be coddled for just under 1 minute - it does give a more pleasant smooth texture to the dressing.
I like the taste of the added anchovies, I use 1 or two small fillets mashed well with a fork.
Freshly grated Parmesan Reggiano, freshly grated black pepper.
And I prefer the taste of fresh squeezed Key lime juice instead of lemon juice. I mince a clove of garlic, and then crush that with the side of the knife. I make the croutons an hour ahead. Fresh bread, cubed, tossed with garlic oil and a pinch of basil, and baked at 350 degrees.
Courtesy of FoodReference.com.
This news arrived on: 10/15/2007
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