Savory, creamy, tangy, and crunchy.
We all know what Caesar salad is: chopped romaine lettuce and garlicky croutons, tossed in a creamy dressing made with eggs, olive oil, lemon, Parmesan, Worcestershire sauce, and anchovies. There's a reason that in the 90 years since its invention, it's become the default second salad option at every single major restaurant chain in the country. Even when mass-produced, this combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff.
Caesar's daughter Rosa, whom Julia interviewed decades after the fact, claims that the salad was created when an unexpectedly busy Fourth of July weekend in 1924 ended with Caesar being forced to make do with only romaine lettuce, eggs, and the condiments he had on hand, tossing the salad tableside to add a bit of cheffy flair.
Like leeks and belly buttons, romaine leaves can hide bits of grit or dirt in their inner depths, so even prewashed romaine heads need a good rinse in cold water before serving. In order to maximize their freshness and prevent any bruising, I dry mine on layers of paper towels rather than attempting to spin them in aI tear the very largest leaves in half, mostly in the interest of not making life difficult for my wife, who has rather dainty lips.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
The Best Meatloaf | The Food LabThe very best meatloaf should be tender and moist, with a distinctly soft but never mushy texture. 'Velvety' and 'rich' should come to mind when tasting it, tender enough to slice with a fork but firm enough to pick up that bite without it breaking. It should be a sponge for moisture, oozing juices when you eat it but not leaving a puddle on your plate. It should be deeply rich and meaty in flavor and savory, with just a hint of vegetable undertones to complement and lighten the slice. But make no mistake: meatloaf is about the meat. And, of course, it needs to reheat well for sandwiches.
Read more »
The Food Lab's Guide to Sous Vide Chicken BreastCooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor.
Read more »
The Food Lab's Buttermilk Biscuits RecipeI've been getting requests for my take on buttermilk biscuits for years, so I decided to spend a few weeks perfecting my recipe for the book. My version comes out tender and crisp, with tons of extra-flaky layers, and ready to incorporate any flavorings you like.
Read more »
Fauci says China should share the medical records of Wuhan lab staff who were ill in fall 2019: 'What did they get sick with?'An intelligence report found that staff at a Wuhan lab got sick before the pandemic, fueling speculation that the coronavirus leaked from a lab.
Read more »
Green Papaya SaladIf Thai food were laid out as one of those nutritional pyramids they showed you in health class, green papaya salad would be at the bottom, right above rice. In other words: It is fundamental.
Read more »