Caesar Dressing

Legend has it, Caesar dressing was invented 100 yeas ago by an Italian immigrant living in Mexico. I have no idea if the story is true, but there’s good reason why the popularity of this dressing endures after all these years - everyone adores it. This version is super easy to make at home, and for those who are squeamish about eating raw egg yolks, none are required to make this recipe.

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Items used to make this recipe:

(affiliate links)

• classic microplane grater https://amzn.to/3AUQARP

• anchovy paste https://amzn.to/3CEkieh

• Worcestershire sauce https://amzn.to/3YNVYy5

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Caesar Dressing

makes approximately 1 1/4 cup

Printable Recipe

Ingredients

• 1 cup mayonnaise

• 2 cloves garlic, grated

• 2 teaspoons fresh lemon juice

• 1 teaspoon anchovy paste (see notes)

• 1 teaspoon worcestershire sauce (see notes)

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 1/2 cup finely grated parmigiano reggiano cheese (about 1 ounce, by weight)

Directions

1. In a medium mixing bowl, whisk together all ingredients. For best flavor, make at least an hour before using. Refrigerate leftovers in an airtight container for up to a week.

Notes

• You can substitute 1-2 mashed anchovy fillets for the anchovy paste.

• You can substitute soy sauce or liquid aminos for the worcestershire sauce.

• I use a microplane grater to finely grate the parmigiano reggiano cheese.

Garlic and Herb Croutons

Close your eyes and think about perfectly flavored, perfectly crisp, buttery croutons. Mmmm. We add like to enjoy them them with soups and salads, but we’ve even been known to snack on them by the handful. Once completely cook, they keep nicely in a glass jar for well over a week so I always make extra. Here’s the recipe so you can enjoy your own perfect croutons anytime you like.

Garlic and Herb Croutons

makes 2-3 cups

Printable Recipe

Ingredients

• 2-3 cups of cubed baguette (or other hearty bread), cut into 1/2-inch cubes

• 3 tablespoons salted butter

• 1 clove garlic, grated (using a microplane grater)

• 2 tablespoons freshly chopped parsley

• 1 tablespoon freshly chopped chives

Directions

1. Preheat oven to 350F with oven rack in center position.

2. Place bread cubes in a medium mixing bowl and set aside.

3. In a small skillet, gently heat butter, garlic, and herbs together until butter is completely melted.

4. Pour butter mixture over bread cubes and toss well.

5. Spread buttered bread cubes evenly on an unlined half sheet pan.

6. Bake for 10-15 minutes until golden brown and toasty, tossing once or twice during the process. Cool completely before storing in airtight container for up to several days.

adapted from Andrew Zimmern