what's wrong with my caesar salad?
I have tried a few caesar salad recipes and they all come out tasting 'watery' not creamy. What am I doing wrong?
Thanks for any replies.
(one of the best caesar salads I've had was at The Keg in Calgary, Alberta). What DO they do to make it taste so good?
Sounds like you are not making the dressing correctly. It is an emulsion, like mayo, it should be thick not watery.
Here's a link to Tyler Florence's recipe, it's good.
I am assuming that your romaine is spun dry and not dripping from a recent cleaning and washing.
What are the main components of the dressing in the recipes you tried? Oil, vinegar, buttermilk, mayo, etc?
I found one online, claiming to be a Keg recipe, that looks like a flavored mayo, made from scratch.
Are you using egg yolk? That makes it creamy. Sometimes I do, sometimes I don't, but when I do it's always creamier.
I also use my immersion blender to whip up my dressing ... makes a nice thick emulsion I don't get when whisking by hand.
Also agree with Quine about getting the greens good and dry before dressing lightly.
I tried the caesar salad recipe in the last Cook's Illustrated, and it was pretty good. Definitely not watery, but perhaps a bit too fishy for my DH. If I recall correctly, it called for chopping 6 anchovey filets, mushing them into paste, adding a couple of crushed cloves of garlic, whisking in an egg yolk, then grated parmigiano cheese, then lemon juice, then olive oil. Toss with romaine lettuce, add home-made croutons.
I'll probably go back to my usual: one T of anchovy paste, one egg yolk, two garlic cloves, juice of one lemon, 1/4 cup of grated parmigiano, whisked together with enough olive oil to make it taste right. I prefer less oo than many, so probably use about 1/4 cup.
What are you currently doing - that will help diagnose the problem. Are you drying your lettuce well after washing? Excess moisture on the greens could be part of the problem....
re: Niki in Dayton
I am now wondering if my greens are not dry enough. I think this could be the problem. Thank you for the Tyler Florence recipe. I am going to try this one .... I've made a few of his recipes and they have always been delicious.
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