All Hail Mikey G

At a talent show-themed birthday party when I was a kid, my cousin Mike dressed up as Julia Child and gave a cooking demonstration. He was about 10 years old. I don't remember what he made but it entailed him telling us to "Set your flame at a nice speed," in a high-pitched voice. Fast-forward about 20 years, and Mike's living in California wine country and still loves to cook. Whether it's lobster bisque or a simple tomato sauce and meatballs, the kid does it really well. The only recipe I have of his is for Caesar Salad Dressing, and though that may seem like a throwaway, it's actually become a staple in my kitchen.

The dressing is just garlicky enough and the perfect consistency for dressing on crisp romaine. I make a few adjustments, like toning down the anchovies, and rarely make an entire recipe, since a halved recipe is usually more than enough for a salad that serves four. You must use a blender or mini-food processor, first to make sure you've pureed the garlic and anchovy, but second because a blender aerates the dressing somewhat, so it's a little frothy and not at all gooey (it's beyond me how waiters who prepare Caesar Salad tableside in fancy restaurants achieve this consistency).

I seriously urge you to make this dressing next time you're having friends, Romans, countrymen over (ha). They'll be hailing you.--S

Caesar Salad

(in blender)
1 c olive oil
4-5 cloves garlic
1 can anchovies [I use only 3 or 4 anchovies]
1 heaping t Dijon mustard
5-6 shakes Worcestershire sauce
1 egg
1/2 c grated parmesan cheese
1/4 to 1/3 c red wine vinegar
Juice from 1/2 lemon
Pinch of salt
Pepper