7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
Reader Lauren H. from Mountain View sent along the request for this recipe from Firenze by Night, the Italian institution in North Beach, which she and her husband visited during a whirlwind tour of SF with their parents. "We all loved the dressing on the Caesar salad—so rich, creamy, and utterly addictive," she said. Owner Paolo Giusti kindly obliged.
Caesar Salad Dressing
8 anchovy filets
3 garlic cloves
1 tablespoon Lea & Perrins Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 tablespoon horseradish
1 egg yolk
6 ounces extra virgin olive oil
1.Mince anchovy filets and garlic cloves.
2.Add Lea & Perrins Worcestershire sauce, lemon, red wine vinegar, horseradish, and egg yolk, and whisk together.
3.Slowly add olive oil while continuing to whisk.