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Coyote Cafe’s Caesar Salad




Source of Recipe


“Coyote’s Pantry” by Mark Miller


List of Ingredients




8 egg yolks
11/2 cups extra-virgin olive oil
6 cloves garlic, peeled
8 to 10 anchovies packed in oil
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
Freshly ground black pepper to taste

Recipe



Cook’s Note: For longer storage, make the dressing without the egg yolks. Whisk in the appropriate number of egg yolks just before serving.

Place the egg yolks in a large mixing bowl.

In a food processor or blender, blend together the oil and garlic.

Strain through a sieve into the mixing bowl, pressing down on the garlic to extract all the juice.

Whisk to thoroughly combine the ingredients.

Rinse the anchovies under cold water for 30 seconds and cut finely into1/8-inch pieces, and add to the bowl, together with the mustard, lemon juice, vinegar, and pepper. Whisk to mix thoroughly.

For the classic Caesar salad, serve chilled with romaine lettuce, garlic croutons, and freshly grated Parmesan cheese.

Storage: Will keep up to 2 days in the refrigerator. Without the eggs, the dressing base will keep for weeks.

Variation: Caesar salad dressing isn't the same without anchovies, but if you really don't like them, leave 'em out and add salt to taste.

Yield: About 2 cups.