Caesar Salad with Anchovy Wrapped Garlic and Savory Lemon Sabayon

 

Don't let the idea of garlic wrapped in anchovies scare you. By soaking the fish in milk, then cooking the garlic in milk until meltingly tender, it mellows both of these potent ingredients bringing together a sweet harmony and balance of flavors that belong together. Honestly, I am not a big fan of raw garlic because it many times keeps me from being able to enjoy the rest of my dinner. - thirschfeld

What you will need

4 romaine hearts, outer leaves removed until you have a 5 to 6 inch romaine head

milk

13 garlic cloves, peeled

12 anchovy filets, packed in oil

3 egg yolks

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 teaspoons oil from the can of anchovies

1/3 cup safflower or other neutral flavored oil

1/3 cup bread crumbs, browned in 1 tablespoon of butter

1/3 cup parmesan, finely grated

kosher salt and fresh ground pepper

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