The makings of a mighty Caesar salad -- freshly smooshed garlic and anchovies (left), whisked in with juice of lemon and a tablespoon or two of "Ground Double Superfine" mustard (the great emulsifier) and a few drops of Tabasco.
Then you whisk in about a half cup of extra virgin olive oil in a stream, turn around, and there's your dressing. Homemade croutons (we like to cut hearty bread into cubes and bake on both sides in the toaster oven) and freshly ground parmesan complete the fixin's. Today's supermarkets make the rest easy. In our salad days, we had to wash and dry the romaine, either between towels or in a wild-and-woolly spinner. Nowadays, the romaine comes pre-washed, and all you have to do is break into bite-sized pieces. Piece of cake.
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