SALT, FAT, ACID, HEAT: Ceasar Salad

My first cooking experiment from Salt, Fat, Acid, Heat was Caesar salad. One of my cooking rules is to not spend hours in the kitchen, but there’s also something decadent about leaving work on time during a busy week and making your own mayonnaise.

That’s how the recipe started- with homemade mayonnaise. It was just an egg yolk and olive oil, but it took a while. The recipe called for wrapping a bowl in a towel and whipping 3/4 of oil a drop at a time. I have my limits. I used an immersion blender. I was rewarded by a yellow liquid that looked nothing like mayonnaise. My bad, but I had used so much olive oil I wasn’t about to give up.

For the dressing the recipe called for whole anchovies mushed up, but I relied on my trusty anchovy paste. Other than that I made the recipe as written still using my immersion blender. The salad itself was simple- just some romaine with croutons. SFAH had a crouton recipe, but I was trying to clear out my kitchen and just used some leftover burger buns, more olive oil, and a garlic herb mix.

I didn’t have high hopes, but this was delicious! There was leftover dressing and it is being jealously guarded as a chicken marinate for later. I will be making this all summer!

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