Day 4: Take Me Out to the Ballgame

Things I consumed tonight at Dodger Stadium:

• spicy tuna roll
  
• garlic fries
• Bud Light
• Red Vines
• hot chocolate

Also, look where we were!



AND it was fleece blanket night. The only thing that could have made it better was a Dodger win, but apparently that was just crazy talk tonight.

So what'd I make today, you ask? I had a super delicious chicken Caesar salad for lunch; real Caesar salad is one of my very favorite things, because it's lemony and garlicky and anchovy...y. A lot of people are turned off by making Caesar salad because the dressing includes a coddled egg. A coddled egg is one that's extremely lightly cooked; it's immersed in boiling water for 60-90 seconds, which means that it's still mostly goopy when you crack it open and add it to the dressing. If you're weirded out by this, well, don't be. If you're a healthy adult with a decent immune system, a kinda-cooked egg won't be bad for you at all, and it adds immeasurably to the dressing. If you still don't want to do it, you can make a perfectly tasty lemon-garlic-anchovy dressing, but it just won't be a true Caesar.

Caesar Salad (from How to Cook Everything)
1 clove garlic, cut in half
2 eggs
2 tablespoons fresh-squeezed lemon juice
6 tablespoons olive oil
2 tablespoons minced anchovies (or more, depending on your love for little salty fish)
Dash Worcestershire sauce (omitted for my recipe today)
Salt and pepper to taste
Croutons
1/2 to 1 cup freshly grated Parmesan cheese
1 large head romaine lettuce, washed, dried, and torn into bits

1. Liberally rub the inside of your salad bowl with the cut sides of your clove of garlic, then discard it.
2. Bring a small pot of water to boil. Gently drop the eggs into the boiling water and cook for 60-90 seconds; they will just begin to firm up. Crack them into the salad bowl, making sure to scoop out all of the white that will want to cling to the inside of the shells.
3. Beat the eggs with a fork, gradually adding the lemon juice and olive oil, beating consistently.
4. Stir in the anchovies and Worcestershire; taste, then add salt and pepper to taste. Toss well with the lettuce; top with croutons and Parmesan, then toss again.

Note: I made the dressing in my blender, and it worked perfectly - plus, I didn't have to mince the anchovies.