Hello All,
I made my go to dressing last night, and neglected to shoot any photos... But jeez, it's dressing!
We LOVE Caesar salad from scratch, but it is frankly kind of a pain in the neck, so I make a base that I refrigerate for up to a couple of weeks, and add in an egg and some Parmesean cheese, and presto! Caesar Salad, minus the hassle.
I also use the same base to make a couple of nice variations. Hope you enjoy!
-Smokey Dokey
Keep in the Fridge Caesar Dressing
4 big cloves of roasted garlic
2 slices preserved lemons (skin and pulp too)**
4 white anchovy filets
4 dashes Worcestershire sauce
4 dashes Lousiana hot sauce
1T strong brown mustard
1/2 cup olive oil
Blend all of the above in a small food processor or blender until well mixed. Store in a 1/2 pint canning jar in fridge until needed. Multiply amounts accordingly if you have a big group.
put 1/4 to 1/3 cup of prepared mixture into a salad bowl, along with a fresh egg and parmesean cheese to taste. ( this is for 2)
beat in egg then add clean romaine leaves, toss and eat.
Mix should stay good for a couple of weeks.
option 2
You may also add 1/2 cup fresh parsley and or basil leaves to the mix and blend in for a stand alone dressing. Minus the egg!
option 3
make option #2, and while you are roasting the garlic, roast some cherry tomatoes (1/2 pound) until the skin blisters and puree into the mixture when tomatoes are COOL. (blender will explode if hot...trust me on this!)
option 4
Make option #3, but replace mustard with balsamic vinegar.
** A note on Preserved lemons: I will be posting a thread on these, but in a nutshell, slice lemons, and layer them rind and all in a wide mouth quart canning jar, with a Tablespoon of kosher salt about every 4th layer. After filling the jar, juice additional lemons to fill the jar to the top and stick it in your fridge. After a couple of weeks, the rinds start to soften,and I have kept some for over 7 months that just keep getting better and better. They are superb with smoked fish and really anywhere where you would use lemon juice, you can substitute these, rind, pith and all! just remove the seeds.
-sd
I made my go to dressing last night, and neglected to shoot any photos... But jeez, it's dressing!
We LOVE Caesar salad from scratch, but it is frankly kind of a pain in the neck, so I make a base that I refrigerate for up to a couple of weeks, and add in an egg and some Parmesean cheese, and presto! Caesar Salad, minus the hassle.
I also use the same base to make a couple of nice variations. Hope you enjoy!
-Smokey Dokey
Keep in the Fridge Caesar Dressing
4 big cloves of roasted garlic
2 slices preserved lemons (skin and pulp too)**
4 white anchovy filets
4 dashes Worcestershire sauce
4 dashes Lousiana hot sauce
1T strong brown mustard
1/2 cup olive oil
Blend all of the above in a small food processor or blender until well mixed. Store in a 1/2 pint canning jar in fridge until needed. Multiply amounts accordingly if you have a big group.
put 1/4 to 1/3 cup of prepared mixture into a salad bowl, along with a fresh egg and parmesean cheese to taste. ( this is for 2)
beat in egg then add clean romaine leaves, toss and eat.
Mix should stay good for a couple of weeks.
option 2
You may also add 1/2 cup fresh parsley and or basil leaves to the mix and blend in for a stand alone dressing. Minus the egg!
option 3
make option #2, and while you are roasting the garlic, roast some cherry tomatoes (1/2 pound) until the skin blisters and puree into the mixture when tomatoes are COOL. (blender will explode if hot...trust me on this!)
option 4
Make option #3, but replace mustard with balsamic vinegar.
** A note on Preserved lemons: I will be posting a thread on these, but in a nutshell, slice lemons, and layer them rind and all in a wide mouth quart canning jar, with a Tablespoon of kosher salt about every 4th layer. After filling the jar, juice additional lemons to fill the jar to the top and stick it in your fridge. After a couple of weeks, the rinds start to soften,and I have kept some for over 7 months that just keep getting better and better. They are superb with smoked fish and really anywhere where you would use lemon juice, you can substitute these, rind, pith and all! just remove the seeds.
-sd
