Occasionally I think about anchovies. When I do, I either think of pizza or Caesar salad. I've posted recipes before but think I may have found a better one.
Bay Wolf is a great local Oakland restaurant. Their Caesar salad was said to be the best in an article in the San Francisco Chronicle in 2010. Salt packed anchovies were emphasized as key, the recipe uses a raw egg, etc. I wanted to make it easier for the average cook so I modified it. The results tasted really good.
This latest version does include egg substitute instead of an egg yolk. I like this with romaine lettuce, croutons, a little grated parmesan and some sliced pan roasted chicken breast..
Servings: 16 (1 tablespoon per serving)