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. <br><br> Caesar Salad or, an exercise in the art of layering salt.
- Ready In:
- parmesan cheese, grate
- anchovy, pound
- garlic, pound with a pinch of salt
- salt, to taste
- Worcestershire sauce, remove cap
- mayonnaise, homemade
- fresh lemon juice
- crispy lettuce
- torn crouton
- pepper, to taste
- 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.
- 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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