Caesar Salad From Salt Fat Acid Heat

1. 1

   Start by preparing all your salty ingredients. Parmesan (grate), anchovies (pound), garlic (pound with a pinch of salt), salt (pour), Worcestershire sauce (remove cap).

2. 2

   Make a Stiff, unsalted Mayo (see how to make mayonnaise - it's a little later in the book). Steady the bowl with a damp dish towel.

3. 3

   Work in each salty ingredients a little at a time. Then add lemon and vinegar. Then taste.

4. 4

   Now Stop. Needs salt, right? But what else? More anchovy? More Parm? Add some.

5. 5

   Now taste again. Maybe add a little more Worcestershire.

6. 6

   Taste again.

7. 7

   Keep repeating (step 4) this till it tastes just right, adjusting with actual salt as needed.

8. 8

   Then, once you've nailed it, dip some lettuce in for a final taste. Perfect.

9. 9

   Toss with crispy lettuce and torn croutons. Top with parm and pepper to taste.

10. 10

    Eat.

11. 11

    Recipe courtesy of Salt Fat Acid Heat by Samin Nosrat. Get the book here: https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830.

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