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New take on Caesar salad shows dish's versatility

By Wolfgang Puck, Tribune Content Agency on

1/4 cup (60 mL) drained oil-packed sun-dried tomato pieces

1 tablespoon drained capers

1 clove garlic, trimmed and peeled

1 oil-packed anchovy fillet, drained

1/2 tablespoon chopped fresh basil leaves

1/2 tablespoon chopped fresh thyme leaves

1/2 tablespoon chopped fresh Italian parsley leaves

1/4 tablespoon chopped fresh oregano leaves

1/4 cup (60 mL) extra-virgin olive oil

Put all of the ingredients except the oil in a food processor. Pulse the machine on and off until the ingredients are coarsely chopped and well blended. Turn on the machine and continue processing while slowly adding the oil, until the mixture resembles a coarse puree. Transfer to a covered container and use as needed, storing in the refrigerator for up to one week.

CAESAR VINAIGRETTE

Makes about 2 cups (500 mL)

1 large pasteurized egg

 

3 tablespoons freshly squeezed lemon juice

1 tablespoon minced garlic

1/2 teaspoon Worcestershire sauce

1/4 teaspoon crush red pepper flakes

1 tablespoon Dijon mustard

2 oil-packed anchovy fillets, drained and mashed

1 scant cup (250 mL) peanut oil

1/3 cup (85 mL) extra-virgin olive oil

1/4 cup (60 mL) freshly grated Parmesan cheese

Kosher salt

Freshly ground black pepper

In a medium mixing bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard and anchovies. While whisking continuously, slowly drizzle in the oils to form a thick emulsion. Stir in the cheese, and season to taste with salt and pepper. Store in a covered container in the refrigerator for up to one week, whisking again before use.

(c) 2019 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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