Caesar Salad From Salt Fat Acid Heat
- parmesan cheese, grate
- anchovy, pound
- garlic, pound with a pinch of salt
- salt, to taste
- Worcestershire sauce, remove cap
- mayonnaise, homemade
- fresh lemon juice
- vinegar
- 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.
- 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.
parmesan cheese, anchovy, garlic, salt, worcestershire sauce, mayonnaise, lemon juice, vinegar, crispy lettuce, crouton, pepper
Taken from www.food.com/recipe/caesar-salad-from-salt-fat-acid-heat-531714 (may not work)