Caesar Salad from Salt Fat Acid Heat

READY IN: 15mins
YIELD: 1 salad




  • 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: