![]() In the interests of general good manners, though, we use forks at home on caesar salad and figure if the kids ever get into circles where they need to find out about eating caesar salad by hand and how to use asparagus tongs, then I'll tell them. I do not know what "one" did about the croutons. I am told that "one serves caesar salad on plates," rather than bowls, so that is what I do! Supposedly caesar salad was originally a finger food and only the small inner leaves were used so that one could pick up an entire leaf and transport it to one's mouth without making a mess. Tear lettuce into pieces, add croutons, and toss. THE TAKEAWAY: Go ahead and swap anchovy paste or fish sauce for small amounts of minced filletsbut do so only in recipes in which they play a supporting role. (I also tear out the big ribs in the middle of the outside leaves.) I try to do this about 20-30 minutes before I'm ready to serve so I can roll the lettuce up in a clean kitchen towel and put it in the refrigerator to "crisp." (A can is -way- more than I need for a batch of this dressing so storage would be a problem, and most people are put off by hunks of anchovy, so I just "keep it a secret:" use the paste and mix it into the dressing.) Store at room temp.) If you prefer, mash canned anchovy filets. You will not need salt the anchovy paste is quite salty. Put anchovy paste in bottom of large salad bowl and add everything else except lettuce and croutons. Scant 1/4 cup parmesan cheese (I use regular old Kraft's)Ĭroutons (I can find fat-free croutons at Safeway) ![]() (I haven't bought iceburg in a long, long time almost zero nutrients.)ġ/2 to 1 t anchovy paste, depending on your taste (I use 1 t)ġ good-sized clove of garlic (or 2 small suit your taste) I've used this on green curly-leaf lettuce, too. If paste develops an off odor, flavor or appearance, it should be discarded for quality purposes if mold appears, discard the entire product. I use extra Eggbeaters to "thicken" the dressing rather than gobs of oil. Storage time shown is for best quality only - after that, the paste's texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been kept continuously refrigerated. Buy the frozen kind (there is also a refrigerated version) and keep it on hand in the freezer.Ī challenge was to make a Caesar salad dressing that tasted pretty close to the real thing and was safe. (Many aren't!) Eggbeaters are also pasteurized. ![]() I substitute them all the time in recipes and like them best of all the egg substitutes because they're fat-free. ![]()
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