Caesar Dressing

caesarsalad1

Whenever we go out to restaurants, he always orders a Caesar salad…always! I have only tasted a bite or two during my lifetime and I never understood the hype. I knew that one day I would have to make my own dressing, and I was sure that it would make all the difference. Homemade beats bottled any day, right? Well, I was pleasantly surprised with the savory, bold and tangy flavor of this dressing. I’m used to the oil/vinegar based dressings and I rarely make creamy ones.

First I made the homemade mayonnaise which is so easy to make and you don’t even need a stick blender. I whisked it by hand – not the quickest way of course, but easy. I mixed most of the Caesar ingredients in a small bowl before pouring into the mayo bowl to make sure that it wouldn’t separate. My husband liked the flavor and he told me it’s right up there with his favorite Caesar dressing – not too bad for a first time! Also, make your own croutons! 😉 They only take about 40 minutes in the oven and store bought can’t beat the flavor of homemade. Thanks for reading, enjoy! 🙂

Homemade Mayonnaise – adapted from Epicurious 

  • 1 large egg yolk*
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon salt plus more to taste
  • 3/4 cup canola oil, divided (*I used 1/2 cup grapeseed oil and 1/4 cup olive oil*)

Directions –

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

caesarsalad2

Homemade Caesar Dressing – adapted from Once Upon a Chef

  • 1 clove garlic, minced
  • 1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup homemade mayonnaise
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
 Directions –
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, cheese, salt and pepper and whisk until well combined. Taste and adjust to your liking.
Advertisements

Italian Antipasto Salad

antipasto1

I made this salad for a group of ladies and judging by how little of this was left, it was a hit 😉 The salami and provolone combo is what makes this crave-worthy and I like the different textures of the lettuces. The vinaigrette compliments this salad perfectly, and thanks to the Dijon it stays well mixed for long periods of time. Thanks for reading, enjoy!

antipasto2

Italian Antipasto Salad – adapted from The Food Network

  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1/2 head butter lettuce, cut into bite-size pieces
  • 1/2 head iceberg lettuce, cut into bite-size pieces
  • 1 cup rinsed canned red kidney beans, patted dry
  • 1 cup rinsed canned garbanzo beans, patted dry
  • 8 ounces salami, cubed
  • 6 ounces Provolone, cubed
  • Grape tomatoes
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper

Directions –

Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

antipasto

Red Wine Vinaigrette – adapted from Epicurious

  • 1/4 cup red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and black pepper, to taste
  • 1/2 cup extra-virgin olive oil

Directions –

Pour all ingredients in a 8 ounce jar, replace the lid and shake vigorously.