With all the talk about Caesar Salad last week, I decided to put up my own recipe this week. One can always play around with the ingredients in a Caesar; add carrots, eliminate croutons, use Romano instead of Parmesan, etc, because in my opinion, it is the dressing that makes an authentic Caesar. And what makes the dressing true-blue is the addition of raw / coddled egg, anchovy, and Worcestershire.
Recently, I got my hands on Col Pabst, an artisan Worcestershire made in Milwaukee, Wisconsin.
They’ve created a private stash, all malt amber-lager yum fest in a bottle, with a richer, more complex flavor than standard brands. The recipe includes new flavor ingredients such as beer and tomato paste, with a stronger tamarind essence. (Who knew Worcestershire had tamarind in it?) Make sure your pantry houses Worcestershire, and an artisan version is even better. There are so many uses for it’s unique umami kick.
Laura’s Caesar Salad Dressing
1 tablespoon Worcestershire
Pinch dry mustard
2 egg yolks, coddled and whisked
3 tablespoons fresh squeezed lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
3 anchovy filets, mashed
2 garlic cloves, minced and mashed (with salt) to a paste
½ cup good quality olive oil
Salt and freshly ground pepper to taste
Combine all ingredients except oil and mix. Slowly drizzle in the olive oil and whisk till well combined. Add salt and pepper to taste.
On another note….
Good news at Martins Beach in Half Moon Bay.
It opened back up to the public! Not sure why, and I haven’t been there since they “cut the ribbon,” but a friend reports the gate will be open from now – October. Park just off the highway, or if you drive down to the beach, I hear there is a parking guard, and a $10 fee. Finally Coleslaw has done right (pet name for owner Vinod Khosla, given by the regulars at Rossotti’s).