Classic Caesar Salad Dressing
MUSIC PAIRING: Rage Against The Machine, Evil Empire
Because I’m the oldest person on my team at work, I often feel the need to take care of my little fledglings. I share bits of wisdom, tell them to do what I say and not what I do and basically make sure their millennial generation doesn’t destroy life as we know it. While I still accidentally yell the word ‘balls’ throughout the day too loudly for what’s appropriate for the workplace (and my age), I think my wise ol’ life experience just might count for something.
Since I’m in the self-proclaimed business of helping these youngins, I’ve made it my mission to help my friend, Suzanne, eat salad. Let me explain. Suzanne would rather someone pry her fingernails off with toothpicks than eat salad or really any vegetables except broccoli. She’ll eat broccoli til the cows come home.
Suz and I talk about food literally all day at work and as I’ve come to find out, it’s really not salad that she hates, it’s that she can never find a dressing she likes enough to make her eat it. Enter her love for Caesar dressing. She declared once that if she had some good Caesar dressing, she’d probably eat salad every day.
Well, holy hell. There I found myself in a position to single-handedly change Suzanne’s life. If I could just make her a delicious Caesar dressing to have on hand at work, she could potentially live 100 years longer due to allllll of the greens she’d put into her body. Hot damn, folks. With great power comes great responsibility.
Let me just interrupt myself to say the smell of anchovies and garlic could wake the dead.
Moving on. In no time at all, I whipped up a fantastic Caesar dressing recipe that I found in Bon Appetit and it’s literally perfect. I wouldn’t change a thing. Wellll, I’m flat out lying to you. I did add more parmesan and used olive oil (the original recipe calls for vegetable) but that’s one of them good white lies, right?
The real test was Suzanne trying it so while I waited on pins and needles for her approval, I got even more than I bargained for. She said it’s one of the best Caesar dressings she’s ever had. Mission accomplished! Here’s to Suzanne getting all the greens she can handle. More than that, enjoying those greens.
Why Rage Against The Machine? I have no idea. I’d had ‘Bulls On Parade’ stuck in my head for days and had to play the dang album to get it outta my system so there you have it. All hail the kings of my high school days.
Recipe slightly adapted from: Bon Appetit
- 1 small garlic clove
- Kosher salt
- 6 anchovies, packed in oil
- 3/4 teaspoon dijon mustard
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 2 tablespoons plus 1/2 cup extra virgin olive oil
- 3 tablespoons grated parmesan
- Blot anchovies dry with a paper towel.
- Using the side of a sturdy knife, mash 1 garlic clove and a pinch of kosher salt until reduced to a paste. Add the anchovies. Mash and chop until well combined and nearly smooth. Scrape into a medium bowl.
- Whisk in dijon mustard, then egg yolks and lemon juice. Whisk well to blend. Working drop by drop to start, add the 2 tablespoons of olive oil followed by the 1/2 cup, whisking constantly until dressing is thick and glossy.
- Whisk in grated parmesan. Taste and season with kosher salt, freshly ground black pepper and more lemon juice, if desired.
- This is a recipe where you wanna break out the good olive oil and parmesan. Do not dare use that powdered science experiment that is processed parmesan. I mean, the stuff is stored on a shelf and not the refrigerator in grocery stores, people. That should frighten you.