thai caesar salad
1 clove garlic
1 tsp garlic
1 tbsp fish sauce
1 1/2 cups mayonnaise
2 tsp red wine vinegar
lemon zest
from whole lemon
1 lemon juice
from half of lemon
1 tsp sugar
1 tsp black pepper
freshly cracked
2 leaves kaffir lime leaves
cut into thin slivers and chopped
1 head romaine lettuce
large, washed, dried, cut into bite-size pieces, and refrigerated
1/2 cup parmesan cheese
freshly grated, or any shaved good-quality parmesan
2 cups croutons
ready-made, can substitute with roasted cashews or roasted pine nuts
Everyone has his or her idea about what a Caesar salad should be. The fried garlic lends a complex, nutty flavor, and the fish sauce enhances the flavor without adding fishiness. If you want to make mayonnaise from scratch, you may do so - although the commercial stuff works great.
for the dressing
Heat oil in a frying pan and add the sliced garlic until nicely browned, about 1 minute.
Place the pan-fried and minced garlic, fish sauce, mayonnaise, vinegar, lemon zest, lemon juice, sugar, and black pepper in a food processor. Blend until smooth and creamy, about 1 minute.
Stir in the chopped lime leaves and refrigerate dressing until use.
to serve
Toss the romaine with the dressing until well coated. Add the dressing incrementally - a great Caesar salad should not be overdressed.
Sprinkle on the cheese and croutons and gently toss.
Serve immediately.