Lost Dishes: Harvest - Caesar Salad Dressing

Harvest: Caesar Salad Dressing

Harvest’s menu was billed as "rustic American food." Chef Steve Gontram described it as "fresh, unpretentious food. We use seasonal produce at the peak of its flavor, so we can rely on that flavor, with only salt and pepper. No masking is necessary."

Steve's Caesar Salad, with Wisconsin parmesan and garlic-parmesan croutons, was a staple on the Harvest menu.


Caesar salad dressing	Steve Gontram

Caesar Salad Dressing

Source: St. Louis Post-Dispatch, September 15, 2010

Yield: About 2 1/4 cups

Ingredients

2 whole eggs (in the shell)
1/4 cup capers (about half of a 3.5-oz jar), drained and minced
1/4 cup minced garlic
1 (2-z) can anchovies, drained and finely chopped
2 Tbsp coarsely ground mustard
2 Tbsp Dijon mustard
1/4 cup finely chopped fresh herbs (thyme, rosemary and parsley)
Juice of 2 lemons (about 6 Tbsp)
3/4 cup olive oil
Salt
Ground black pepper

Preparation

Coddle the eggs: Bring a pot of water to a boil over high heat. Add eggs; cook for exactly 2 minutes, 45 seconds. Remove eggs with a slotted spoon and place in a bowl of ice water. (Yolks will not be fully set.)

Place capers, garlic and anchovies in a mixing bowl. Add eggs (scrape the whites out of the shells), mustards, herbs and lemon juice; stir until combined.

Whisking constantly, add olive oil in a slow, steady stream. Whisk until fully emulsified. Season to taste with salt and freshly cracked black pepper.