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(Experiment 19) Caesar salad

Ingredients

  • half a bread whichever you like, I’m using sourdough
  • garlic butter
  • 2 egg yolks
  • 3 anchovies filet make sure to mince them very finely
  • 1/2 lemon juice
  • freshly grated parmesan
  • salt
  • parsley
  • 1 tbsp dijon mustard or meaux mustard
  • ~1/2 cup olive oil*
  • optional capers
  • 2 minced garlic cloves
  • *If you don't like the taste of olive oil, you can use a neutral oil instead like avocado or vegetable

Instructions

  • Cut the bread into slices about 1 inch wide, and spread garlic butter on them. Line a baking sheet with parchment paper and put them on. Bake at 400 for about 10 minutes or until golden.
  • Take them out of the oven and cut them to the size you desire, I like them on the smaller side but that’s just preference. Reserve
  • In a bowl combine the egg yolks, garlic, anchovies and mustard. Use a hand blender to combine. Now slowly add the oil in, use the lowest speed on the hand blender else you will end up with a super thick paste. This will create emulsification ( like mayonnaise). Once it’s combined and thickens, add the lemon juice. Give it a little blend.
  • Do a taste test and adjust with salt and pepper
  • If the consistency is too thick ( if you are not careful with the hand blender and over mix it will happen), add 1 tbsp of water and mix it in. Repeat until you have the right consistency.
  • Cut your salad into bite-size, and add your dressing and croutons. It’s now time to add some freshly grated parmesan to this
  • If you prefer to have all the salad coated, simply toss the salad in a bowl, put some dressing on the side of the bowl and combine with your hands until fully coated. Then, simply serve

Notes

Note that I’m using a hand blender to do this recipe but one can do it with a whisk and a good wrist.If you do make sure to mince very finely the garlic and anchovies.In a perfect world, you need to make a paste out of it.