classic caesar

It's all about the egg.  That's why I have never made classic caesar dressing before.

And that's exactly why I do now.

I discovered recently an egg that puts all others to shame.  They are so good that I wake up fifteen minutes earlier every Saturday just so I can make sure I get a dozen [or two].

The yolks are perfect.  Perfectly robust.  Perfectly tall.  Perfectly orange.  Perfectly over easy.

If you shop at the Saturday Santa Barbara Farmers' Market, you know what I'm talkin' about.  If you don't, I apologize.  I just can't spill the beans for the sake of those of us who rely on the secret.

Before these eggs, my caesar was not really caesar at all.  More like a lemony anchovy dressing.  But now?  But now!  Creamy, yolky, buttery.  Divine.

When you find that perfect egg, give it a try.

 

classic caesar

makes 1/2 cup

1 egg yolk

2 anchovy fillets

1 large or 2 small garlic cloves, peeled

2 tbsp stone-ground Dijon mustard

juice from 1/2 a lemon

1/3 cup olive oil

pinch of celtic sea salt

In a food processor, blend the egg yolk, anchovy and garlic until smooth.  Add the mustard, lemon juice and olive oil and repeat until smooth.  Taste and mix in sea salt if necessary.

Toss with fresh greens, such as frisee, radicchio, and butter lettuce.  Or good old romaine.