Yeah I know it really doesn’t make sense as a title but think of it as clickbait.
In response to a few requests over at the Volume of Visages I am sharing a recipe for home made Caesar Salad dressing. Now I know that since I’m publishing a recipe I should ramble on for 16-17 paragraphs about the origins of the Caesar Salad, how I watched my grandma shred parmigiana – as if – in her humble kitchen, sidetrack to an amusing anecdote about the time I discovered a cunning little place on a mountain top in Slovakia that served an intriguing local variation, ending with a description of my family going into ecstasies the first time I served it. Oh and how they want it now at every meal including on their toast at breakfast!
Only background I’ll give you is that we were doing Caesar Salads for 50 people and I needed a dressing that was close to the original but didn’t involve raw eggs. This one – adapted from Gourmet Magazine – fit the bill and when we tried it before hand we really liked it. So here it is:
Homemade Caesar Salad Dressing
Servings: Makes 1 1/3 cups – enough for 10 – not 50 – starter salads.
Total time: 10 minutes
2 small cloves of garlic, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup Hellman’s Real Mayonnaise
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, mustard, and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking – we like a touch more of the anchovy paste.
The dressing will keep in the fridge for about a week.
The word for November 16th is:
Salad /ˈsaləd/: [noun]
A cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
Late Middle English: from Old French salade, from Provençal salada, based on Latin sal ‘salt’.