CAESAR SALAD FROM SALT FAT ACID HEAT
Text excerpted from SALT FAT ACID HEAT © 2017 by Samin Nosrat. Reproduced by permission of Simon Nosrat. All rights reserved. Caesar Salad or, an exercise in the art of layering salt.
Provided by Food.com
Categories Salad Dressings
Time 15m
Yield 1 salad
Number Of Ingredients 11
Steps:
- Start by preparing all your salty ingredients. Parmesan (grate), anchovies (pound), garlic (pound with a pinch of salt), salt (pour), Worcestershire sauce (remove cap).
- Make a Stiff, unsalted Mayo (see how to make mayonnaise - it's a little later in the book). Steady the bowl with a damp dish towel.
- Work in each salty ingredients a little at a time. Then add lemon and vinegar. Then taste.
- Now Stop. Needs salt, right? But what else? More anchovy? More Parm? Add some.
- Now taste again. Maybe add a little more Worcestershire.
- Taste again.
- Keep repeating (step 4) this till it tastes just right, adjusting with actual salt as needed.
- Then, once you've nailed it, dip some lettuce in for a final taste. Perfect.
- Toss with crispy lettuce and torn croutons. Top with parm and pepper to taste.
- Eat.
- Recipe courtesy of Salt Fat Acid Heat by Samin Nosrat. Get the book here: https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830.
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