Dirty Martini, Caesar Salad, And Fries. Recipe

Chill glass

Place a martini glass in the freezer or fill it with ice water while you prepare the drink so it stays cold.

Combine and stir

Fill a mixing glass or shaker with 1 cup ice. Add 2.5 oz gin or vodka, 0.5 oz dry vermouth, and 0.5 oz olive brine. If you prefer a very dirty martini, increase olive brine up to 1 oz.

Mix

Stir briskly for 20–30 seconds (or shake for a cloudier, colder drink) until the mixture is well chilled and slightly diluted.

Strain and garnish

Discard ice from the chilled glass. Strain the martini into the glass. Thread 2–3 pitted green olives on a cocktail pick and place in the glass. Add a lemon twist if you like. Serve immediately.

Prepare lettuce

Remove outer leaves if wilted. Cut the romaine lengthwise into quarters, rinse thoroughly, and spin or pat dry. Chop or tear into bite-sized pieces and place into a large salad bowl.

Make dressing

In a bowl or mortar, smash 1 clove garlic with a pinch of salt to make a paste. Add 2 anchovy fillets and mash until combined. Whisk in 1 egg yolk (or 1 tbsp mayonnaise), 0.5 tsp Dijon mustard, 1 tbsp fresh lemon juice, and 0.5 tsp Worcestershire sauce. While whisking, slowly drizzle in 3 tbsp olive oil to emulsify into a creamy dressing. Stir in 2–3 tbsp (from the 0.5 cup) grated Parmesan. Taste and adjust seasoning with 0.5 tsp salt and 0.25 tsp black pepper.

Toss salad

Add croutons and most of the remaining Parmesan to the lettuce. Pour dressing over the salad (start with half, toss, add more as desired) and toss until evenly coated. Sprinkle remaining Parmesan on top. Serve immediately alongside the martini and fries.

Prep potatoes

Peel (optional) and cut the 2 russet potatoes into even sticks about 1/3 inch thick. Place cut fries in a large bowl of cold water and rinse until water runs clear to remove surface starch. Soak 20–30 minutes if time allows.

Dry and dust

Drain the potatoes and pat completely dry with kitchen towels. If using, toss with 1 tsp cornstarch to lightly dust (this helps extra crispiness).

Fry

Heat about 1 cup vegetable oil in a heavy skillet or medium saucepan to 325°F (moderate) for the first fry. Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a paper towel-lined tray. Increase oil temperature to 375°F. Fry again in batches 1.5–3 minutes until golden brown and crisp.

Season and serve

Drain fries on paper towels, immediately season with 1 tsp salt and 0.25 tsp black pepper, toss briefly, and serve hot alongside Caesar salad and the Dirty Martini.