Hemingway's Key Lime Caesar
In addition to the infusion of citrus, this salad is served with brown sugar-toasted pecans and generous shavings of fresh Parmesan.
Yield: 4 to 8 servings depending on course
1 ounce fresh garlic cloves
16 ounces olive oil
1 ounce chopped garlic cloves
2 ounces pasteurized egg yolks
1 1/2 tablespoons Worcestershire sauce
1 ounce Dijon mustard
1 1/2 ounces anchovies packed in salt (optional)
Freshly ground pepper to taste
16 ounce canola oil
1/2 ounce cracked black pepper
3 1/2 ounces grated Parmesan cheese
3 ounces Key lime juice
4 ouncse pecan halves
2 tablespoons butter
2 tablespoons brown sugar
Baby romaine lettuce
Fresh lime juice
Soak whole garlic cloves in the olive oil for 48 hours. Discard garlic when finished with recipe.
Add egg yolks to the work bowl of a blender. Next, add garlic and mustard. Process until combined. Add Worcestershire sauce, anchovies and freshly ground pepper. With the machine running, pour in garlic-infused olive oil in a slow, steady stream. Add Key lime juice. With the machine running, pour in canola oil in a slow, steady stream. Add the grated Parmesan cheese.
In a large pan, sautThank's For Reading hemingway's key lime caesar Easy Recipes