Caesar salad or, an exercise in the art of layering salt from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 48) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on April 06, 2019

    What I actually did was follow the salad instructions on pages 48-49, then later found the dressing recipe on page 247, which is much more specific about the ingredients and amounts. The dressing also requires the mayonnaise, which I made from page 86, a lesson in fats and emulsion, then later found the actual recipe on page 375. I also made the torn croutons from pages 236, adding garlic as in the first variation on page 237, but not the oregano. It may take me a while to get the hang of this book. I found it a bit annoying that the “lessons” in the front of the book are not cross-referenced with the actual recipes later in the book. BUT. This salad was perfect! One of the best Caesar salads I’ve ever eaten. And I did like the experience of making the dressing by taste instead of by measured ingredients. I felt kinda cheffy.

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