A few weeks ago I noticed an old jar of anchovies wrapped around capers in my fridge. The truth is, I don’t really like anchovies that often, so who knows how long they had been there. And I only like them on pizza with olives or in Caesar dressing. Then last weekend I made a grapefruit tart with champagne meringue that left me with a lot of egg yolks. Finally, the weather got really hot and local lettuce became plentiful. The perfect storm of anchovies, yolks and hot weather demanded a Classic Caesar salad. So I set to work. Of course, I needed to make homemade croutons, which was fine, since panzanella season follows local lettuce season. And I needed to perfect my Caesar dressing. And I’m pleased to say, I really think I did. At least for my taste, it’s creamy, the good cheese really makes it, it’s salty, and not too fishy, but you know the anchovies are there, all in all, I nailed the balance. I will warn you, this makes a lot of dressing, and it doesn’t keep that long, so you might want to cut the recipe down by a third, or have some company … Continue reading →