Recipe Request - Salad Dressing

[DaveAri]

When I was younger, a friend’s mom used to make a dressing that I really liked. It had a flavor I could not identify, so I asked, and her mom told me the secret was cumin.
So the dressing was made by mixing Extra Virgin Olive Oil, Fresh Lemon, Cumin and I’m sure salt fresh ground pepper and some fresh chopped Italian parsley.
I haven’t had it in years so I’m going to get some cumin over the soon.
Enjoy.

[ouch]

When I was younger, a friend’s mom used to make a dressing that I really liked. It had a flavor I could not identify, so I asked, and her mom told me the secret was cumin.
So the dressing was made by mixing Extra Virgin Olive Oil, Fresh Lemon, Cumin and I’m sure salt fresh ground pepper and some fresh chopped Italian parsley.
I haven’t had it in years so I’m going to get some cumin over the soon.
Enjoy.

Of all the spices I can name, I can think of no other that must be used in whole seed form more than cumin. Ground cumin is worthless. Freshly ground whole cumin is extremely powerful, and the range of flavors that may be had by toasting the seeds to varying degrees in a hot, dry pan is amazing.

You can get cumin (and anything else) at Kalustyan's.

[Lynchmeister]

In a blender, add 2 egg yolks, goodly shot of lemon juice, some anchovies, a few squirts of worchestershistershoster sauce, S&P, and a peeled garlic clove. Blend briefly, then continue to blend while slowly drizzling in a neutral oil (and a bit of the oil from the anchoviy can, if any) until desired consistency is acheived. Cut bread into 1/2" cubes and either toss in a hot pan with butter/oilve oil and a clove of garlic or toss in oil and bake at low heat on a baking sheet until crisp.

Toss romain lettuce with dressing. Serve with shaved reggiano parmigiano and croutons. Top with some whole anchovy filets if you're brave.


Damn, now I have to make some for lunch.

Awwww-some. Seeing as how it'll be dinner for one tonight, I know what I'm making.

Thanks, Jay!

Edit: Just realized that our blender is still buried in a mountain of unpacked junk in our basement...will a hand mixer with a whisk attachment work? (of course I'll need to chop the anchovies prior)

[Lynchmeister]

Quick follow up question - RE: Caesar dressing. What would be considered a "neutral" oil? I'm guessing olive oil would not be, right?

[ouch]

You can certainly use olive oil but it's not necessary. Any ole vegetable oil will do, from corn to soy to canola.

[Lynchmeister]

You can certainly use olive oil but it's not necessary. Any ole vegetable oil will do, from corn to soy to canola.

Cool. I believe I have some canola on hand, but I might just go ahead and use olive.

I just got back from the gym and grocery store, so I'm about to give 'er the ole test drive and see how I fare.

[Wendy]

I may have to take some of these suggestions. After I get off my bike each night I decide I am once again hungry. When I go for the salad I fix it up with too much junk and cream dressing so it has more fat and calories than a big mac.

[Lynchmeister]

I may have to take some of these suggestions. After I get off my bike each night I decide I am once again hungry. When I go for the salad I fix it up with too much junk and cream dressing so it has more fat and calories than a big mac.

This was exactly what caused me to start this thread. I'm back in the gym (feeling great for it!) and don't want to be undoing it by eating crap disguised as a healthy meal option.

So! On to the results. I just finished my first Caesar salad a la Ouch. Wow. So that's what a Caesar salad tastes like. It was pretty damn good. I won't be expecting a kiss anytime this decade, though, but I can and will say that it was probably worth it.

I followed the recipe to a T and even was so bold as to gingerly lay the remaining 3 sardine fillets over the top of the salad. I think I understand the challenge this presents. It's not so much the flavor that one has to get over (in fact, they taste good). It's the salt. Holy Batman! These things are saltier than salt! Whoa!

[ouch]

I like to buy anchovies (you did use anchovies, not sardines, right?) in a big can from the Italian grocers. You can pack any remaining filets in a container filled with kosher salt, where they will last a long time.

Want them less salty? Rinse them! And make sure you save some for pasta putanesca- olives, capers, and anchovy sauteed with tomatoes, garlic, and onion.

[Lynchmeister]

I like to buy anchovies (you did use anchovies, not sardines, right?) in a big can from the Italian grocers. You can pack any remaining filets in a container filled with kosher salt, where they will last a long time.

Want them less salty? Rinse them! And make sure you save some for pasta putanesca- olives, capers, and anchovy sauteed with tomatoes, garlic, and onion.

Oh...let me go check the tin real quick....

[Lynchmeister]

Whew! Yep, my mistake. They were in fact anchovies and not sardines.

Kids these days...heh.

[Wendy]

This was exactly what caused me to start this thread. I'm back in the gym (feeling great for it!) and don't want to be undoing it by eating crap disguised as a healthy meal option.

So! On to the results. I just finished my first Caesar salad a la Ouch. Wow. So that's what a Caesar salad tastes like. It was pretty damn good. I won't be expecting a kiss anytime this decade, though, but I can and will say that it was probably worth it.

I followed the recipe to a T and even was so bold as to gingerly lay the remaining 3 sardine fillets over the top of the salad. I think I understand the challenge this presents. It's not so much the flavor that one has to get over (in fact, they taste good). It's the salt. Holy Batman! These things are saltier than salt! Whoa!

Heck sounds like a winner. I need not worry about the kiss, my husband's new job has him out of the house 6 days 14 hours per day. : ) The only kisses I get are from my 2 & 4 year old and they could care less.