Caesar Salad from Salt Fat Acid Heat

DIRECTIONS

• 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.