Caesar Salad with Anchovy Wrapped Garlic and Savory Lemon Sabayon

Name: Caesar Salad with Anchovy Wrapped Garlic and Savory Lemon Sabayon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 12 anchovy filets, packed in oil; 79 milliliters bread crumbs, browned in 1 tablespoon of butter; 3 egg yolks; 13 garlic cloves, peeled; 4 servings kosher salt and fresh ground pepper; 1 Tbsp fresh lemon juice; 1 teaspoon lemon zest; 4 servings milk; 2 teaspoons oil from the can of anchovies; 79 milliliters parmesan, finely grated; 4 romaine hearts, outer leaves removed until you have a 5 to 6 inch romaine head; 79 milliliters safflower or other neutral flavored oil

The recipe Caesar Salad with Anchovy Wrapped Garlic and Savory Lemon Sabayon could satisfy your American craving in approximately 45 minutes. One serving contains 478 calories, 19g of protein, and 34g of fat. This pescatarian recipe serves 4. Head to the store and pick up anchovy filets, bread crumbs, egg yolks, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It works well as a rather inexpensive main course.

Instructions

Place the anchovies in a shallow tray and add some milk to cover them.

Ingredients you will need

Anchovies

Milk

Place a small sauce pan over medium heat and add the garlic cloves and milk to cover. Bring to a boil, reduce the heat to a simmer and cook until the cloves are very tender but not mushy, about 10 to 12 minutes.

Ingredients you will need

Whole Garlic Cloves

Clove

Sauce

Milk

Equipment you will use

Sauce Pan

Line a plate with a paper towel and place the anchovies, in a single layer, on the towel and let them drain.

Ingredients you will need

Anchovies

Equipment you will use

Paper Towels

Remove the garlic from the pan and if there is a milk film on them rinse them under water to clean them.

Ingredients you will need

Garlic

Water

Milk

Equipment you will use

Frying Pan

Place them on the paper towel with the anchovies.

Ingredients you will need

Anchovies

Equipment you will use

Paper Towels

Take one of the garlic cloves and place it on a cutting board. Using the flat side of your chefs knife smash it and then cream it using the knife like you were sharpening an old time straight razor on a leather strap. In a medium sized mixing bowl combine the creamed garlic, egg yolks, anchovy oil, lemon juice, zest and mix with a whisk adding a pinch of salt and white pepper.

Ingredients you will need

Garlic

White Pepper

Lemon Juice

Egg Yolk

Anchovies

Cream

Salt

Cooking Oil

Equipment you will use

Cutting Board

Knife

Mixing Bowl

Whisk

Add a teaspoon of warm water.

Ingredients you will need

Water

Place the mixing bowl over low heat and whisk. Do not stop whisking until the yolks start to leave ribbons as you whisk. Be careful not to make scrambled eggs.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Mixing Bowl

Whisk

Remove from the heat immediately and place the bowl on a wet towel that is set on the counter, the towel will keep you from chasing your bowl around the counter as you whisk. Slowly drizzle a drop or two of the safflower oil into the yolk mixture while continuing to whisk. Keep adding the oil a drop at a time until you have an emulsion. Once you have an emulsion you can add the oil in a thin slow stream while whisking.

Ingredients you will need

Cooking Oil

Emulsions

Egg Yolk

Equipment you will use

Whisk

Bowl