HELP WITH MAKING CAESAR SALAD!!
I'm going to be making a homemade Caesar Salad!.
When I make the dressing, can I keep it in the fridge for a few hours and then add it to the lettuce when I am ready to serve it!?
If it helps, this is the recipe I am using!.!.!.
Classic Caesar Salad
1 coddled egg (see directions below)
1 to 2 teaspoons finely chopped garlic (1 to 2 medium cloves with inner green germ removed)
1 anchovy fillet, mashed**
Pinch of coarse salt
2 tablespoons (1/2 lemon) freshly squeezed lemon juice***
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided
Coarsely ground black pepper
To coddle egg: Coddling causes the yolk to become slightly thickened and warm!. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled)!. Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered!. Let stand for exactly 1 minute!. Immediately run cold water into the bowl until the egg can be easily handled; set aside!.
To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended!. Whisk in the lemon juice and Worcestershire sauce!. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to "cook" the eggs)!. Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other!. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese!.
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When I make the dressing, can I keep it in the fridge for a few hours and then add it to the lettuce when I am ready to serve it!?
If it helps, this is the recipe I am using!.!.!.
Classic Caesar Salad
1 coddled egg (see directions below)
1 to 2 teaspoons finely chopped garlic (1 to 2 medium cloves with inner green germ removed)
1 anchovy fillet, mashed**
Pinch of coarse salt
2 tablespoons (1/2 lemon) freshly squeezed lemon juice***
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided
Coarsely ground black pepper
To coddle egg: Coddling causes the yolk to become slightly thickened and warm!. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled)!. Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered!. Let stand for exactly 1 minute!. Immediately run cold water into the bowl until the egg can be easily handled; set aside!.
To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended!. Whisk in the lemon juice and Worcestershire sauce!. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to "cook" the eggs)!. Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other!. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese!.
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Answers:
YES put it in the fridge!!! The flavors will mesh better!.
Whatever you do do not put it on the salad yet!! Www@FoodAQ@Com
Whatever you do do not put it on the salad yet!! Www@FoodAQ@Com
"When I make the dressing, can I keep it in the fridge for a few hours and then add it to the lettuce when I am ready to serve it!?"
Yes indeed! That will give the flavors time to marry!.Www@FoodAQ@Com
Yes indeed! That will give the flavors time to marry!.Www@FoodAQ@Com
Yes! That's the best way to do it! The flavors in the dressing will blend, and tossing at the last minute will keep your greens from wilting!. You've got it!Www@FoodAQ@Com
This dressing sounds great! yes you can make it ahead and store in the fridgeWww@FoodAQ@Com
Yes!.
Your lettuce is likely to stand up better for longer too!.
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Your lettuce is likely to stand up better for longer too!.
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yesWww@FoodAQ@Com
idkWww@FoodAQ@Com