Caesar Salad Dressing

Almost everyone I know loves a good Caesar salad.  Lucky for me, Caesar dressing was in a culinary lab about a month back.

(note: this is taking me WAY longer to write than it should…my eyes are crossing and it’s only 10:30 on a Sunday morning)

How about we post a picture, huh?

Anchovy and garlic puree
yummm delish! (almost)

Here are the ingredients you will need:

Anchovy paste – 2 tbsp
Garlic puree – 2 garlic cloves
Egg yolks – 2
Lemon Juice (fresh) – half a lemon
Dijon Mustard – 1.5 tsp
Olive oil – 3/4 cup
Veg oil – 3/4 cup

What you will do is stir together the anchovy and garlic puree (like it the photo above) then add the 2 egg yolks.  Stir together then add the mustard and a bit of the lemon juice.  Now GO GET YOUR WHISK!  If you are doing this in a blender then I will be disappointed!  Not really, just added that for dramatic effect.

OK, so now that you have your whisk, you will want to slowly add your oils and start whisking the shit out of that dressing.  Whisk, whisk, whisk until the oil and mustard have emulsified then add more oil.  Continue adding the oil until it is all gone.  Now add the remaining lemon juice. Whisk some more! And drink wine…lots of wine. 😀

Whisk it, Whisk it good.
Whisk it, Whisk it good.

And there you have it!  Don’t expect it to be runny like most store bought dressings.  This will be deliciously thick and sticks seductively to the romaine lettuce.  Should I be posting about croutons?  I will post about croutons.

How to make amazing croutons:

1 amazing baguette (seriously, get some damn fine bread)
Butter – 1/4 stick (use a whole stick if you are making the entire loaf)
Garlic – 1 clove minced
Rosemary – fresh, minced (or whatever savoury herb you want to use)

Preheat your oven to 250 F.  Cut the bread into bite sized cubes.  Heat a pan on medium and toss in that butter.  Let it melt then add the bread cubes.  Stir them around, letting them soak up all that fatty goodness.  Now add the garlic and herbs.  Stir them up until they start to turn a slight golden colour.

**NOTE** be sure to use an oven safe pan!

Now throw the whole thing in the oven and wait. And smell that garlic and rosemary.  Now feel your mouth water and your tongue quiver in anticipation for the buttery goodness…wait a second!  Who called in the food porn??  Maybe I should not be drinking wine this early.

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