|
 Recipe:
Caesar DressingCaesar salad
often comes with anchovies, which offer a salty, "oceany" flavor. This
Caesar dressing uses arame (a type of seaweed) to offer a similar kind of
flavor to vegetarians.
| Yield |
3 cups |
| Time |
15 minutes |
| Tools |
- small saucepan
- 2 small bowls
- large spoon
- spice grinder
- blender or food processor
|
| Ingredients |
- 1 egg
- water
- ice
- 1 heaping T arame
- 6 T fresh lemon juice
- 3 T garlic, chopped
- 1 t freshly-ground black pepper
- 1½ t salt
- ½ c grated Parmesan
- 1½ c mild olive oil
|
| Directions |
Bring water to boil in saucepan and set out a dish of ice water. Boil
the egg for 45 seconds (this is called coddling), remove from water, and
immediately place in bowl of ice water. Coarsely grind the arame,
place in small bowl along with 2 T warm water, and let sit for 10 minutes.
Place everything except oil in blender and process until well
blended. With blender still running, slowly pour in the olive oil. After
you've added all the oil, if the dressing is too thick, add a few drops of
cold water until the consistency is just right.
Caesar salad recipe |
| Notes |
Caesar dressing can be refrigerated in a tightly-covered container one
week. It's also great as a dip for crudités.
 Recipe
from
Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review). Buy it:
Amazon.com |
Amazon.co.uk
|
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