Anchovy
CAESARÂ SALAD/REDUX
Popular on Food52
10 Reviews
friendlyoaks
May 18, 2010
Your dressing really hits the mark. And I appreciate the description of how to coddle an egg, which is so simple I can stop considering the use of pre-pasteurized eggs.
AntoniaJames
May 14, 2010
Do you add the white of the coddled egg? Your photo of the plated rolls is gorgeous, by the way!! So inviting, so elegant and mmmmmmm, so tasty looking!! ;o)
dymnyno
May 18, 2010
I add whatever rolls out of the egg when I crack it open...I am not a big fan of the uncooked white of an egg .
pierino
May 14, 2010
Outstanding! Right down to the "coddled egg"; you'll find it in mine if I can make deadline. This recipe is classic '60's cooking. I know because I research this stuff. More soon...
pierino
May 14, 2010
No ma'am. Yours truly aka Mr. Smarty Pants has no official role whatsoever and tends to be suspicious of authority figures such as cops and nuns. That said, we are Old School in many ways. We still love dark restaurant bars and lounges with banquette seating and so on, even though when we visit them we are usually drinking nothing stronger than club soda. At least in the day time. There is typically no single "right" way to revisit a classic, but there are at least a million wrong ones.
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