This is the true way Caesar Salad is supposed to be made. Your recipe sounds similar to mine, which came from the Joy of cooking Cookbook. I used to make it this way, except used a whole egg which was coddled (imersed in very hot water for a bit).
Ideally the dressing it is made in a wooden bowl so the wood will pick up the aroma and flavor of the garlic and anchovies. Now my mouth is watering.
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