Homemade Caesar Dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste OR 2 anchovies from a can or jar
- 3 cloves fresh garlic or 1 teaspoon garlic powder
- 1 Tablespoon White Vinegar
- 3 Tablespoon lemon juice from fresh lemon
- ¼ Cup Cold Pressed Olive Oil
- 3 Tablespoons grated parmesan cheese
- Fine sea salt and freshly ground black pepper
First note: Homemade Caesar dressing is so easy and delicious. A couple of things about my recipe. A true/original Caesar dressing calls for 1 egg yolk raw to be mixed in. I am not a fan of raw eggs (I can taste it) and I never want to throw out the egg whites. I’m a whole egg kinda girl. So I omit it from my recipe. Instead, I use a robust Olive Oil - cold pressed, extra virgin that has a punch of flavor. For more information on how to use your olive oil, I highly recommend listening to the Swimming in Olive Oil episode! It takes you on a magical journey to Crete and Ancient Greece and then how to use/store/choose your own olive oil.
Second Note: lots of people in the U.S. shy away from anchovies. If you’re one of them, I would suggest using an anchovy paste - it’s a bit milder. You can add just a dash and play with it in your dressings. It adds an umami, richer taste that is hard to replicate if you simply omit it. Keep your tube of anchovy paste in the fridge. Mine has lasted forever!
However, if you’re like me, and you don’t mind (almost revel in) the fishy taste, I highly suggest trying this recipe using the full anchovy. They are found in most grocery stores jarred or canned in oil. Chop it up finely. They bring depth to your Caesar salad dressing.
Final note: This recipe lasts really well. Make a batch, use what you need. Then, place extras in a small container and keep in your fridge. Pull it out when you need it. It lasts for a couple of months easily.
Method
In a medium-sized bowl, combine the egg yolk, Dijon mustard, anchovy paste, vinegar, lemon juice, parmesan cheese, salt, and black pepper in a bowl. Slowly drizzle the canola oil in to the mixture while whisking to form an emulsion
Enjoy!
Leftover Hacks
It happens to the best of us. We made too much. We had too many appetizers and got full before the main dish. We weren’t actually in the mood for what we were cooking and opted for another dinner. Whatever the situation, leftovers exist. Before you toss them (please don’t do that), try some of these Leftover Hacks to turn last night’s blasé dinner into a tasty new meal! Plus, let’s be honest here and talk about all the good: it saves time, money, reduces waste and makes the most out of your resources.
Here are some of my favorite ideas:
- Soup or Stew Base: Save vegetable scraps (carrot ends, onion peels, celery tops, etc.) in a bag in your freezer. Once you have enough, simmer them in water to make a flavorful homemade broth that can be used as a base for soups or stews.This is the ORIGINAL Vegetable Stock!
- Stale Bread: Use stale bread to make croutons, breadcrumbs, or bread pudding. Simply cube the bread, toss it with olive oil, salt, oregano and place them in the oven for 10-15 min at 375. Voila - croûtons. Leftover homemade croutons can be placed in a ziplock and saved for later.
- Cooked Rice or Pasta: Leftover cooked rice and pasta can be transformed into a tasty stir-fry or pasta salad. Add some olive oil to your frying pan, cook your veggies until al dente, add your cooked/leftover rice or pasta, season how you like (soy sauce, a little tabasco heat and some cracked pepper) make for a quick meal.
- Herb Stems: Don't discard herb stems; they contain flavor too. Add them to soups, stews, or stocks for an extra burst of flavor.
- Sour Milk: If your milk has gone sour, use it in recipes like pancakes, waffles, or biscuits. Sour milk can act as a substitute for buttermilk.
These leftover hacks can help you reduce waste, save money, and discover new ways to use items that might otherwise be discarded. Remember to always prioritize safety and proper food handling when repurposing food items.
Enjoy!
