h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Recipe please!

B

Okey-dokey. The quantities aren't exact as I don't usually measure stuff when I make this, but I'm sure you'll adapt it to suit you best anyhow.

1-2 egg yolks (or one whole egg)
fresh lemon juice (one lemon or more, about 1/4 cup I think)
- whirr this up in a blender

2-4 cloves garlic
1 tsp grain dijon
4-5 anchovy fillets
splash of worchestershire
lots of freshly ground black pepper
- add these to egg yolk mixture and whirr up again

1-2 cups olive oil (I never measure, just stop when it looks and tastes right)
- add in a *very* slow stream while blending at slow speed

Once you have the consistency you want, stir in (don't blend) a couple or more handfuls of freshly grated parmesan cheese. I like mine really cheesy.

Toss with romaine/cos lettuce, croutons and crispy bacon bits. I always let the salad stand for about five minutes to let the croutons soak up some of the sauce, then quickly toss it again before serving. And I prefer unflavoured croutons (basically just cubes of bread toasted in the oven till lightly browned) because the dressing has more than enough flavour.

I think that's it. Haven't made it for quite awhile and don't have it written down anywhere (well, I do now!). I learned this from my friend Darlene in Toronto about 25 years ago - she remains the best cook I've ever met in my life.

Let me know how it turns out.


az

Nice one.

I'm making it for about 100 people at our wedding, so I hope it's OK.

B

Well okay, though you might want to try out a smaller batch at home first ...

When are you getting married?!

az

Weekend after next.

Erk!

B

Holy guacamole! That's wonderful news. I've been so out of touch lately ... is it safe to assume that you've finally convinced the lovely Odo to make an honest man out of you?

Sorry if I've missed anything in between now and, um, a couple of years ago...

az

I do feel a little bit guilty that we haven't exactly broadcast the fact on h2g2.

Perhaps I ought to go and write a journal entry.

B

Oh phew, I'm just glad I didn't get things wrong ... so you and Odo tying the knot at last! Gosh that makes me happy. She is so gorgeous. Lucky you!

az

Oh, and yer not so bad yerself ...

I'm really very happy for both of you.

az

Aw...thanks.

I don't really have any strong opinions about the wedding, but it seems everyone else does.

B

Looking over the quantities, I'm pretty sure I don't use more than one cup of olive oil. And the number of anchovies is half of however many come in one of those small tins (so I can use it for two salads).

I'm going to have to make this again soon.


az

Tried it out yet?

az

No - I'm hoping to get it right first time.

I'm going for a slightly simplified version: no dijon and no worcestershire, and putting faith in the lap of the gods.

B

Do you use a jug-type blender, or a food processor?

B

Jug type... good luck! But maybe just a slight dollop of grainy dijon (the worchestershire isn't that important)...

az

It's one ingredient too many, as far as I'm concerned. I've got to make a potato salad, a bulghur wheat salad and a tomato salad as well as the caesar.

B

To be honest, with the garlic and anchovies you probably won't miss the dijon.

So... the big day is *this* Saturday?

az

Or 'tomorrow', yes.

B

Yes, it's tomorrow ... how are you feeling? Excited? Nervous? Happy? All of the above?

Btw, the reason I use the jug blender is because it's much easier to have it on a very slow speed whilst very slowly adding the olive oil bit by bit in a delicate stream - this makes for a nice 'mayonnaisy' consistency. Using a hand-held mixer I'd need a third hand.

az

Good luck!

az