When we were living in NY, with a tiny kitchen and a not so wonderful assortment of cooking implements, and DiPalos a train ride away we got into the habit of having cheese and Proscuitto or delivery for dinner most nights if we didn’t go out. But in an effort to get our greens we did do a Salad most nights and we loved our Marie’s Caesar Dressing. Sadly, when we moved to London we found nothing to compare and had to learn to make our own.
Like everything food wise in London, it wasn’t very good at first, but with a bit of work and effort we got it to garlicky edible.
Now we are back in Miami under the Corona shut in and cooking in my fabulous kitchen most days. And we have really perfected our dressing.
We got a nice ( a starter) wooden bowl, a good whisk, and the right balance of ingredients.
We start with one drained tin of anchovies in salt and olive oil. Put the anchovies and about a 1/4 tsp course salt ( kosher is good, Madons may be better), along with a generous squeeze of garlic.
Mash these all together. I use a large serving fork and a dinner fork and tear apart the anchovies and just mash it all up until its thick.
Add the juice of half a lemon plus a squeeze or the equivalent, along with 3/4 tsp dijon mustard and mix.
Then two egg yolks.
once these are all mixed together we change over to a whisk and drip n the oil.
Oil is measured in this cup, I fill it half way with Extra Virgin Olive Oil, then fill to the brim with vegetable oil. Have found both crisco and Wesson are pretty much the same. As for the EVOO I don’t notice a difference no matter which one I use but am tending towards this California oil.
I dabble and Brad whisks and we set half aside for tomorrow.
We sprinkle on grated Parmesan Cheese and homemade croutons and voila.
Tear apart a loaf of Sourdough bread and let sit overnight to become stale. We tend to like tiny croutons with scraggly edges. Some people cut the bread which quicker but I think less tasty.
I set aside a 1/2 cup of EVOO with 2 crushed cloves of garlic, a 1/3 tsp kosher salt and a pinch of pepper flakes. Then, whenever time I get to it I toss the crumbs with the oil
Spread on a baking sheet and place into a 375 degree oven for about 15 minutes. Sometimes I stir them halfway, sometimes I forget. ITS BETTER NOT TO FORGET
When they are brown and crisp I take them out and put them into a clean bowl lined with paper towels to drain and cool.
I roll them up into a plastic bag, toss it in the freezer, and have croutons for a few weeks.
And then the horror of the GOP in Wisconsin.