hey’re slimy, they’re fishy, and, in my opinion, should be legally omitted from any recipe. But seeing as how I once made a promise to myself to always try a recipe in its originality at least once, I had no choice but to finally accept these intimidating little things as an actual ingredient. So with a simple Caesar salad, which I desperately hoped would overpower any sea-like taste, I’d like to introduce to you…the anchovy.
I borrowed the recipe for the dressing from allrecipes.com, while improvising the rest of the salad (hey, tossing together lettuce, croutons and cheese is not as easy as it sounds!).
3 cloves garlic, minced
3/4 cup mayonnaise
5 anchovy fillets, minced (and let me tell you, I minced the crap out of them due to fear of biting into a nice large chunk)
2 tablespoons grated Parmesan cheese
1 teaspoon Worcestershire sauce (aka the sauce that nobody can pronounce)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt and (lots of) pepper to taste
Yes I know what you’re thinking, but put down that box of “Restaurant Style Croutons” and give this a chance. It’s easy, quick, and quite frankly tastes way better than the boxed ones (no offense to the people who actually make them). I simply took white Ciabbata bread, cut it into little cubes, drizzled some olive oil, sprinkled with some spices, and baked at 400 degrees for about 15 minutes. (I figured if I convert the recipe into a long run-on sentence instead of a list of ingredients and steps, it might seem like less work). As for spices? I used garlic powder, pepper, basil, and oregano, but you can use whatever you like.
the rest of the salad:
Here is where it gets fancy: assemble the Romaine and croutons, and toss with desired amount of dressing; garnish with shaved Parmesan cheese.
And here’s what I really mean: put everything in a bowl, even the pieces that fell onto the counter. Grab a fork and take the whole thing to the couch. If you see a big piece of anchovy, ignore it and chew really fast. Also, make a mental note that you need to improve your mincing skills
As for the anchovies, they really aren’t that bad. Let’s just call them an acquired taste…
Filed under: Lettuce and such | 19 Comments
Tags: anchovies, Caesar, cheese, croutons, dressing, salad