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Mar 22, 2010 03:04 PM

The Best Thing I Ever Ate: Salty Goodness (Pietros)

I was watching this episode the other day, and one of the chefs said that her favorite salty treat was the Caesar Salad at Pietros in NYC. I would love to try to duplicate this recipe at home, but couldnt find anything about a copycat recipe or any info online. From DVRing the episode and watching this part over and over this is what I can gather....

The waiter preparing the salad semi-tableside did say this..... (im eyeballing amounts from the show, he only mentioned ingredients)

1 tbsp chopped garlic
1 tbsp chopped anchovies
2 tsp Colmans Powdered Mustard (he did say it must be Colmans)
Red Wine Vinegar
Worcestershire Sauce
Olive Oil
Salt and Pepper.

There were other ingredients he didnt mention, one looked like coddled egg yolks maybe. (Sidenote: Can you coddle just the yolk? If so, how?)

Any help is appreciated.

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  1. What, no Parmesan or croutons?

    Caesar salad is normally made with lemon juce as the acid of choice but I guess you could sub red wine vinegar. The mustard powder and the garlic are riff ingredients, as well, although the mustard powder will act to emulsify the dressing, and along with the egg, coat the romaine leaves nicely.

    Yes, you can coddle just a yolk. Add it to barely simmering salted and lightly vinegared water, as you would a whole poached egg. Separate the yolk from the white and place the yolk into a small sauce dish (monkeydish, in the restaurant industry) gently place in the water, give it a minute and carefully retrieve from water with a slotted spoon. You may lose a few yolks if you're not very gentle. Move yolk from water to salad without any stops in between, so have everything ready in the bowl.

    For two smallish heads washed, dried, trimmed and torn romaine leaves, use the anchovy amount you have, 2 oz red wine vinegar, 3-4 oz olive oil, 1 tsp or more to taste (but be judicious with WS) worcestershire sauce, the mustard powder, salt to taste, maybe a 1/2 tsp., place in bottom of salad bowl, muddle the anchovies and whisk dressing together. Taste and adjust.

    Make some nice sized croutons from a loaf of day-old Italian bread, let the cubes dry out a bit, then fry in a few tablespoons of olive oil with the minced garlic from your recipe, until golden brown.

    Place dressing in bottom of bowl, add romaine, add egg yolk, toss the romaine with coddled yolk, dressing, add 1/4 cup grated Parmesan, top with croutons, toss and add grinds of black pepper to taste. Serve on chilled plates.

    That's what I would do. I missed that particular "Best Thing..." episode, so I can only guess what went on with the Caesar. Beyond this, you'll have to make a trip to Pietros for the real thing. NYC is not that far from Buffalo.