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So what does it take to create a company that keeps producing the same superior quality products for more than one-hundred years? King Oscar's explanation might sound simple, but it's true.
You start a company. You make good products. The word gets out and more people want what you make. You grow. You expand into new markets. And all of a sudden you are over 100 years old. - King Oscar
The Rich Norwegian heritage of King Oscar might have a bit to do with it too. Maybe the only thing that has changed is the way you open the can; keyless entry.
Anchovies are a perfect addition to my no yolk dressing. May even fool the authentic Caesar Dressing diehard with a discriminating palate adding a little saltiness without the non-lover anchovy bite. And, served with my Tomato Tapenade becomes a perfect entertaining starter!
No Yolk Caesar Dressing
Makes 2 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
With the backside of a tablespoon, combine 1 Tablespoon balsamic vinegar, 2 cloves fresh garlic (or I really prefer 4 cloves of caramelized garlic and a Tablespoon of Dijon mustard together, into the bottom of a wooden bowl. Add lemon juice from half a freshly squeezed lemon and a few anchovies to taste. Crush anchovies into a paste with back of the spoons. Finally, whisk in 4 Tablespoons of extra virgin olive oil, until emulsified. 2 Tablespoons freshly shaved Parmigiano Reggiano. Set aside. Note, dressing can be refrigerated for up to one week.
Wash and dry Romaine lettuce leaves. Add Romaine lettuce leaves to wooden bowl. Add dressing, and toss. Add fresh made croutons and top with freshly shaved Parmigiano Reggiano and freshly ground pepper. Serve with additional whole anchovies on the side.
