A Caesar Dressing Sans Raw Egg

Unless I’m going to make my own mayonnaise, which I don’t do in most everyday instances, I use Best Foods (which is also sold as Hellmann’s).

For dressing:

½ cup (105 grams) Best Foods / Hellmann’s mayonnaise
2 ½ tablespoons fresh lemon juice
2 tablespoons olive oil
4 to 5 oil-packed anchovy fillets (see note in top recipe), minced and mashed to a paste
2 cloves garlic, pressed or minced
½ teaspoon Dijon mustard
½ teaspoon Worchestershire sauce
Three-finger pinch of kosher salt

For serving:

Romaine or other greens of your choice
Croutons or cooked farro, optional
Freshly ground black pepper

Combine all ingredients in a small mixing bowl. Whisk to blend well.

Spoon as desired onto romaine or other greens, and fold and toss carefully to coat. Add croutons or cooked farro, if you want, and more grated cheese. Serve with a final dusting of cheese on top and some freshly ground black pepper.

Yield: about 3/4 cup dressing


Chez Panisse’s Sauce Gribiche

Adapted from Chez Panisse Café Cookbook

For this recipe, it’s important to use a big, fruity-tasting olive oil, because it will be the foundation flavor here. You want one with a round fragrance and as little bitterness as possible.

1 large egg
1 medium shallot, finely chopped
2 Tbsp. lemon juice, or to taste
2 Tbsp. finely chopped parsley
2 Tbsp. finely chopped chervil
2 Tbsp. thinly sliced chives
Finely grated zest of ½ lemon
1 Tbsp. capers, rinsed and finely chopped
3 cornichons, finely chopped
¾ cup olive oil
Salt, to taste

Put the egg in a small saucepan, and cover with cold water. Place the pan over medium-high heat, and bring to a boil. As soon as it boils, remove the pan from the heat, cover it, and set a timer for 12 minutes. When the timer goes off, drain away the hot water and rinse the egg under cold water until it is thoroughly cool.

Meanwhile, combine the shallot and the lemon juice in a small bowl. Set aside to macerate while you prepare the rest of the sauce.

Combine the parsley, chervil, chives, lemon zest, capers, cornichons, and olive oil in a small bowl. Whisk well. Peel the egg, and then finely chop the yolk and dice the white. Add the egg to the bowl. Add the lemon juice, shallots, and a good pinch of salt, and whisk well. Taste, and adjust with more lemon juice and salt, if needed.

Serve over asparagus, steamed or boiled potatoes, grilled endives, fish, cold roasted chicken, or other cold leftover meats.