Easy Caesar Salad Dressing -Live

chingador · May 25, 2019

I used to do tableside Caesar salads at a country club I worked at in the late 80's. Still make it to this day especially these days doing keto. I usually make a big thing of Caesar dressing and eat it over the week. I have modified my recipe a bit. I do not grind it into a wooden bowl like done traditionally. I use a metal bowl, garlic press and anchovy paste for ease of use. Instead of olive oil I use a more neutral avocado/coconut oil. This is not traditional. In my opinion, elevated. Here are the ingredients:

Avocado/coconut oil about 10 tbs
Red wine vinegar - about 4 tbs
Parmesan cheese fine grated about a half cup to 3/4 cup, way more than traditional
Dijon mustard about 1.5 tbs
4-6 cloves garlic
2tbs anchovy paste
Lemon juice
Splash Worcestershire
3 egg yolks

chingador · May 25, 2019

Putting the dressing together:

Traditionally you use a wooden bowl. Dust the inside of the bowl with some salt and black pepper and grind down the garlic and a couple anchovy fillets with a fork. You squeeze a lemon over the anchovies and garlic to help break it down. Instead I mince fresh garlic with a press and use anchovy paste. Still use lemon juice to break it down. I use the cheap yellow squeeze bottles found in produce sections

chingador · May 25, 2019

The order to which you do things is important. Next I add the Parmesan cheese and red wine vinegar. It was explained to me that the vinegar ferments the cheese a bit. Not sure how true it is but I do this anyway. I use way more Parmesan than the traditional recipe calls for. It helps thicken the dressing and it just works

chingador · May 25, 2019

Now we add 3 egg yolks. I fill a bowl with hot tap water to temper the eggs a bit. Then separate the yolks from the whites and add to dressing. Also I add a bs or a little more and a heavy splash of Worcestershire to the dressing. Only thing missing now is the oil.

drunkenmeatfist · May 25, 2019

In the first post I misread 10 tbs of oil as 10 lbs of oil. For a second I thought you were going to make a ton of dressing. Stuff is looking good.

chingador · May 25, 2019

Now all we do is add the oil. Once again I use Avocado/coconut mix. It is neutral and I like the flavor balance. Traditionally you use EVOO but in my opinion it overpowers the dressing. About 10 running tablespoons. Blend well with a whisk and dressing is finished. Transfer to an airtime container and place in the fridge for a while.

At this point you can add some course black pepper, crushed red pepper, splash of hot sauce or even some,chopped capers.

Flavors should be in balance. You might get a semi strong hit of anchovy, but not one flavor should dominate.

ulc · May 25, 2019

Thanks for step by step tutorial! I love tableside made Caesar salad. It's fun to watch the dressing being made at the table and it tastes even better. I really like traditional Caesar dressing but I will try your variation.

chingador · May 25, 2019

Traditionally Caesar salad is made with romaine lettuce. Once again, I am not a fan so I substitute half and half spring mix and arugula. There are time I use 100% arugula. The lemony notes of arugula work perfect with Caesar dressing. Instead of bread croutons I use crumbled Parmesan crisps. You can find these at the grocery store near salad dressings and croutons

ModelMaker · May 25, 2019

Good.

Tarpon65 · May 25, 2019

That looks delicious and I will definitely try it. Gotta love anchovies!

mchar69 · May 25, 2019

Looks great! We just got hooked on homemade Caesar salad and it is the bomb!

cowgirl · May 26, 2019

Looks/sounds delicious. Thanks for posting!

kfdvm · May 26, 2019

Thanks I really appreciate the recipe

chingador · May 26, 2019

Just understand. I am probably going heavier on the Parmesan than you really need to go. Depending on your taste you can probably up the garlic too.

SmokinAussie · May 26, 2019

Thanks for sharing! Very impressed with the recipe!

You can never have too much Parmesan BTW!

Easy Caesar Salad Dressing -Live

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