Anchovies give authority to this caesar-like salad dressing.
If you like anchovies, you'll like this authoritative salad dressing. Whirling the ingredients--garlic, lemon, oil, and anchovies --in the blender the way you make mayonnaise produces a thick dressing that clings to crisp leaves.
Served with romaine and crisp croutons, the dressing imparts a flavor reminiscent of a Caesar salad. Or try it with simple mixed greens, on sliced ripe tomatoes, or with distinctively flavored salad leaves such as radicchio, arugula, or endive.
1 can (2 oz.) anchovy fillets, drained
1 large clove garlic
2 tablespoons lemon juice About 2 teaspoons water
1/4 cup olive oil or salad oil
In a blender, combine anchovies, garlic, lemon juice, and 2 teaspoons water; whirl until smooth. With motor running, pour in oil in a slow, steady stream.
Serve, or cover and refrigerate as long as 3 days. The dressing thickens on standing. To thin, stir in a few drops of water. Makes about 1/2 cup.
Caesar-style romaine salad. Cut enough day-old French bread into 1/2-inch cubes to make 1 1/2 to 2 cups. In a 10- to 12-inch frying pan over medium heat, melt 1/4 cup (1/8 lb.) butter or margarine and stir in 3/4 teaspoon Italian herbs or 1/4 teaspoon each dry basil, dry oregano leaves, and dry rosemary. Add bread cubes and stir until lightly toasted, about 5 munutes. Let cool. Place 8 cups bite-size pieces of washed and crisped romaine lettuce leaves in a salad bowl. Pour one recipe's worth anchovy dressing (preceding) onto lettuce; mix to coat evenly. Sprinkle with croutons and 1/4 cup grated Parmesan cheese. Grind pepper onto salad, as desired. Serves 4 as a first course.
Photo: For a bold salad dressing, combine anchovies with garlic, lemon, and oil
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|Date:||Oct 1, 1984|
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