I really don’t like arrogant chefs and unfortunately the cooking industry is polluted with them.
I like to think I’m a humble person and not one of those cocky young chefs who think they’re Gods gift to the earth because they can work the Entremetier or Saucier station. Or one of those chefs who will constantly talk smack behind another chefs back and say they’re better than them.. Oh boy is it a tough and cut throat industry to work in, especially for someone who is sensitive and empathetic like myself.
But that being said, there does come a time when you’re totally confident in something and you’re aware of it. Not putting others down in the process, but just knowing that this is something you do a great job at. That my friends, is why I named this recipe not just caesar dressing, but My Bomb As F*%& Caesar Dressing.
Admittedly, I’m a bit of a caesar dressing snob. I know, I know. What a hypocrite I am to say I’m a snob just after saying that I hate arrogant chefs. But I really don’t like the taste of a lot of the pre made caesar dressings, and I almost refuse to get them when I eat at chain restaurants. Over priced salads starting at $12 and it’s made with a nasty ass pre made dressing.
Just make your own!
In high school, by best friend and I would walk to her place at lunch and make our own caesar dressing. I can’t remember if we cheated and used mayo instead of making our own, but regardless, it was so damn tasty and since then I’ve been hooked on a zesty, garlicky, homemade caesar dressing.
Besides a kale salad, one of my favourite ways to eat a caesar salad is on a grilled head of romaine. If you have a bbq or fire grill handy, simply cut the romaine head in half. Lightly brush romaine with olive oil and grill until the leafs are lightly charred. Drizzle the dressing on top of romaine and finish with your favourite add ons such as grilled chicken breast, parmesan, croutons or bacon.
Or you can amp up your brunch game by making this! I mixed the dressing in with mixed spring greens and arugula, and add hot bacon strips, a soft yolk fried egg and home made toasted bagel crumbs. My boyfriend will vouch for me when I say it was seriously SO freakin’ good.
- Before you start making this recipe, take this tip from the “pro” who has made this recipe countless times before. Have all the ingredients ready beforehand. This sets you up for success. Over mixing the dressing can cause the yolk to “split” from the oil, breaking the emulsion and it won’t be smooth like it should be. But, if the yolk does split, don’t worry too much, it will still taste delicious.
- If you don’t like anchovies or want to keep this recipe ovo-vegetarian, omit the anchovy paste and increase the amount of capers to 2 tsp- 1 tbsp instead.
My Bomb as F*%K Caesar Dressing
- May 29, 2019
- 500 ml
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- 3 egg yolks
- 1/2 C extra virgin olive oil
- 3/4 C avocado oil
- 1/4 C + 2 tbsp fresh lemon juice, & zest
- 3-6 garlic cloves, minced
- 1 tsp anchovy paste
- 1 tsp capers
- 1 tsp caper brine
- 1/4 tsp pepper
- 1/4 tsp salt
- Step 1
- In your food processor, place the yolks in the container and turn on the speed to low. SLOWLY drizzle in the olive oil a little bit at a time. This should take you ~20-30 seconds.
- Step 2
- After the olive oil is emulsified, I like to stop and scrape the sides to make sure it is all being emulsified into a smooth mixture. Slowly, while the food processor is on low speed, start to drizzle the avocado oil in, again, only a little bit at a time. Next, slowly pour in the lemon juice.
- Step 3
- Add in the remaining ingredients and combine on low speed until dressing is smooth and incorporated.
- Step 4
- Store in the fridge for up to 7 days