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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
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
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