In case you missed it somehow, it is hot as hell outside. I decided that sauce week had to go, in favor of things that didn’t involve slow cooking or using my oven.
Instead, I made salad for dinner. I started with two egg yolks, some olive oil, some parmesan cheese, a little dijon, and some anchovies.. a liberal sprinkling of pepper.. and some salt.
So I put 2 egg yolks in my measuring cup, then dribbled a bit of olive oil in with it… mixed it furiously with my super awesome stick blender until it had emulsified.. .. I kept pouring until I had about a cup of mayo. I added a ton of parm to it.. (strictly speaking, I believe it may have been about 2 tbsps), a tbsp of dijon, a tsp of vinegar. I added 4 cured anchovies, a liberal dose of pepper (to taste) and then blended furiously until it all resembled something very caesar dressing-like. I spent about 10 minutes tasting and adjusting seasoning until it was perfected. It all depends on the varying saltiness of the cheese you use, the mayo substance, and the anchovy – so this recipe is all about finding balance.
Meanwhile, Roy was banished to the far reaches (our back porch) to grill some chicken breasts while I finished up with the salad.. Romaine lettuce, parmigiano slivers, croutons.. It was totally standard issue caesar salad type stuff. Once adorned with the beautifully grilled chicken.. game on.
Sadly, I was kind of full after messing with the salad dressing.. I probably ingested quite a bit of it in the seasoning correction process.