Now that we’re a fresh and free-wheeling three weeks into the New Year, it’s clear that you’re doing everything right. You’re hitting the gym, drinking less, sleeping better and pounding back salads for lunch like it’s your job. Right? Three out of four? Really it’s that last part that’s cause for most concern.
There’s a pandemic of bad dressings out there, and Caesar seems to be the hardest hit. Of course not everything from the store shelves or restaurant kitchens is bad but, like many things in this life, if you want something done right you gots to do it yourself. Be not afraid, kitchen commandos, of what looks on paper like a flirtation with disaster and halitosis. The combination of raw garlic, anchovies, mustard, lemon, cheese and a raw egg yolk (you’ll be fine; I promise) produces something fresh and magical that’s tough to replicate in a bottle. Give it a go; you’ll see what I mean.
And while we’re on the subject, let’s just say what we’re all thinking: the idea of a crouton is pure divinity. Wrestling with a 1-inch cube of stale, dry herb-coated, roof-of-your-mouth shredding bread is, in a word, not. Enter the crispy bits. Making your own crunchy salad topping by toasting coarsely chopped fresh bread is the only way to go. They’re crunchy; they’re chewy; they actually fit in your mouth; and “salad topping” is just the tip of their iceberg.