We all know that cutting down on calories is cutting down on weight gain. The good old salad seems to be the best bet when it comes to not piling up on the calories. Here's a recipe from FoodReference.com on making the perfect Caesar's Salad.
Requested Recipe -- Caesar Salad
FoodReference.com
What do you feel makes the perfect Caesar's Salad? Jon Ma
Depends on what you mean by 'perfect Caesar salad' - the original used coddled eggs and had no anchovies.
If you mean my personal perfect Caesar salad, I believe freshness does make a difference.
The egg should be coddled for just under 1 minute - it does give a more pleasant smooth texture to the dressing.
I like the taste of the added anchovies, I use 1 or two small fillets mashed well with a fork.
Freshly grated Parmesan Reggiano, freshly grated black pepper.
And I prefer the taste of fresh squeezed Key lime juice instead of lemon juice. I mince a clove of garlic, and then crush that with the side of the knife. I make the croutons an hour ahead. Fresh bread, cubed, tossed with garlic oil and a pinch of basil, and baked at 350 degrees.
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