Ate Too Caesar Salad

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

Ingredients:

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

Instructions:

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’.

A Beijinger living in Provincetown

Life of Yi Zhao, a Beijinger living in Provincetown, USA

Moving with Mitchell

Jerry and I get around. In 2011, we moved from the USA to Spain. We now live near Málaga. Jerry y yo nos movemos. En 2011, nos mudamos de EEUU a España. Ahora vivimos cerca de Málaga.

Writing Archives — Gregory Josephs

So Many Years of Experience But Still Making Mistakes!

Old Lurker

The mouthiest lurker you ever did see

following hadrian photography

I came, I saw, I photographed…

STRAITPOST

The Early Postcards of Prince Edward Island

Simon's World

Adventures in being me

Fearsome Beard

A place for Beards to contemplate and grow their souls.

Larry Muffin At Home

Remembering that life is a comedy and the world is a small town.

Sailstrait

Telling the stories of the history of the port of Charlottetown and the marine heritage of Northumberland Strait on Canada's East Coast. Winner of the Heritage Award from the PEI Museum and Heritage Foundation and a Heritage Preservation Award from the City of Charlottetown

Tangled Histories

So Many Years of Experience But Still Making Mistakes!

Isaac L. Stewart

Historian & Genealogist

Sooo-this-is-me

So Many Years of Experience But Still Making Mistakes!

domanidave.wordpress.com/

Procrastination is the sincerest form of optimism

Harper's Valley

Adventures in Hubris

lostpastremembered

So Many Years of Experience But Still Making Mistakes!

She Who Seeks

So Many Years of Experience But Still Making Mistakes!

Spo-Reflections

To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

I'll think of something later

So Many Years of Experience But Still Making Mistakes!

YELLOWDOG GRANNY

So Many Years of Experience But Still Making Mistakes!

singer for all seasons

So Many Years of Experience But Still Making Mistakes!