Anchovies and lots of parm are the key ingredients in this classic dressing from cookbook author Samin Nosrat, who is also the host and executive producer of the Netflix show based and named after her bestselling cookbook Salt, Fat, Acid, Heat.
Samin says this dressing is ideal for romaine and Little Gem lettuce, chicories, raw or blanched kale, shaved brussels sprouts, and Belgian endive. She uses her Basic Mayonnaise and Torn Croutons to make her version of a Caesar salad.
Samin explains that her salad encompasses all four elements covered in her book. “There’s salt that comes through the pounded anchovies, and the parmesan cheese, and the Worcestershire sauce. There’s fat from our own mayonnaise and there’s parmesan which is a source of fat. There’s acid—lemon juice and vinegar,” she says.
She continues, “To make the salad, use your hands to toss the greens and Torn Croutons with an abundant amount of dressing in a large bowl to coat evenly. Garnish with Parmesan and freshly ground black pepper and serve immediately.”
Adapted from Salt, Fat, Acid, Heat by Samin Nosrat. Copyright © 2017 by Samin Nosrat. Used with permission by Simon & Schuster. All rights reserved.
- 4 salt-packed anchovies, soaked and filleted (or 8 fillets)
- 3/4 cup stiff Basic Mayonnaise
- 1 clove garlic, finely grated or pounded with a pinch of salt
- 3 to 4 tablespoons lemon juice
- 1 teaspoon white wine vinegar
- 3 ounces parmesan, finely grated (about 1 cup), plus more for serving
- 3/4 teaspoon Worcestershire sauce
- Freshly ground black pepper
Coarsely chop anchovies and pound into a fine paste in a mortar and pestle. (The more you break them down, the better the dressing will be.)
In a medium bowl, stir together anchovies, mayonnaise, garlic, lemon juice, vinegar, parmesan, Worcestershire, and pepper. Taste with a leaf of lettuce, then add salt and adjust acid (lemon juice or vinegar) as needed.
Refrigerate dressing, covered, for up to 3 days.