{"id":5044,"date":"2018-01-02T10:53:34","date_gmt":"2018-01-02T17:53:34","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5044"},"modified":"2018-01-02T10:53:34","modified_gmt":"2018-01-02T17:53:34","slug":"gerardo-gonzalez-caesar-salad","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/gerardo-gonzalez-caesar-salad.html","title":{"rendered":"Gerardo Gonzalez Caesar Salad"},"content":{"rendered":"<p><em>The number of &#8220;Original Caesar Salads&#8221;\u00a0 is equal to the number of cooks, wait staff and relatives of &#8220;that restaurant in Tijuana&#8221;.\u00a0<\/em><\/p>\n<p><strong>Ingredients:\u00a0 \u00a0<\/strong>The Dressing<\/p>\n<ul>\n<li>8 anchovy fillets packed in oil, drained, finely chopped<\/li>\n<li>1 small garlic clove, minced<\/li>\n<li>Kosher salt<\/li>\n<li>1 large egg yolk<\/li>\n<li>juice of 1 Mexican lime<\/li>\n<li>1 tsp Worcestershire sauce<\/li>\n<li>1\/4 tsp Dijon mustard<\/li>\n<li>3\/4 c\u00a0olive oil<\/li>\n<li>\u00bd cup vegetable oil<\/li>\n<li>1\/4 c\u00a0finely grated Parmigiano-Reggiano<\/li>\n<li>Freshly ground black pepper<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0\u00a0<\/strong><\/p>\n<ol>\n<li>In a large wooden bowl use a wooden spoon to mix\u00a0garlic with\u00a0anchovies, pressing ingredients with the back of the spoon to form a paste.<\/li>\n<li>Add egg yolk<\/li>\n<li>Squeeze lime over yolk and stir to blend.<\/li>\n<li>Add Worcestershire, mustard, pepper and half the grated cheese<\/li>\n<li>Mix to form a loose paste.<\/li>\n<li>Add olive oil in a slow, steady stream, vigorously stirring until dressing is thick and glossy, 2 minutes.<\/li>\n<\/ol>\n<p><strong>Ingredients:<\/strong>\u00a0\u00a0The Croutons<\/p>\n<ul>\n<li>1\/2 a baguette, cut into 1 1\/2 inch slices<\/li>\n<li>2 Tab\u00a0olive oil<\/li>\n<li>salt<\/li>\n<li>1\/4 c grated Parmigiano-Reggiano cheese<\/li>\n<\/ul>\n<p><strong>Ingredients:\u00a0\u00a0<\/strong><\/p>\n<p>The Salad<\/p>\n<ul>\n<li>3 romaine hearts, leaves separated. Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.<\/li>\n<\/ul>\n<p>The Cheese<\/p>\n<ul>\n<li>Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy<br \/>\ncheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount<br \/>\non top for little salty bursts.<\/li>\n<\/ul>\n<p><strong>The Assembly:<\/strong><\/p>\n<ol>\n<li>Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing.<\/li>\n<li>Then top off with the shaved Parm.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong>\u00a04-6<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Gerardo Gonzalez, Wall Street Journal<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The number of &#8220;Original Caesar Salads&#8221;\u00a0 is equal to the number of cooks, wait staff and relatives of &#8220;that restaurant in Tijuana&#8221;.\u00a0 Ingredients:\u00a0 \u00a0The Dressing 8 anchovy fillets packed in oil, drained, finely chopped 1 small garlic clove, minced Kosher salt 1 large egg yolk juice of 1 Mexican lime 1 tsp Worcestershire sauce 1\/4 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/gerardo-gonzalez-caesar-salad.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Gerardo Gonzalez Caesar Salad&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[19],"tags":[],"class_list":["post-5044","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5044"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5044\/revisions"}],"predecessor-version":[{"id":5060,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5044\/revisions\/5060"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}