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Went to plaza in town and no Cesar. So I made my own and it was sooooooo great! Wanted to share:
I never measure so im guessing.....
1/4 cup EVOO
1/2ish cup real mayo
1/2 cup non fat yogurt
1/2 a juicy lemon (I'd use a full if its not juicy)
3 sardines chopped up
1/2 tsp of garlic salt powder (we didn't have cloves)
2 tbs of hot bacon grease (yea lol, I was putting bacon in the salads and decided to add some grease)
Splash or two of white vinegar
Couple dashes of worstershire
A bit of whatever mustard you have
Fresh pepper
Wisk till smooth and pour on. This made enough for 2 huge salads and then plenty for the fridge.
I think you could really make it healthy with only using vinegar, lemon, non fat yougurt, garlic and the sardines but I was surprised how good it was and super easy!
ENJOY!!
Posted : April 7, 2013 11:21 pm
Bacon! :@)
Posted : April 8, 2013 2:04 am
Anchovies!
Posted : April 8, 2013 4:50 am
how long will it last in the fridge and still be good
Posted : April 8, 2013 7:21 pm
Topic starter
I'm not sure how long it will last... a week maybe? we took down the rest of ours tinight lol! made a massive steak salad. We used sardines instead of anchovies only because we didn't find anchovies. I would also cut the sardines back to two, unless you like it a bit fishy (which we do). Such awesome dressing, I'm making more tomorrow! It's even super good to dip garlic bread in. 😉
Posted : April 9, 2013 12:11 am
i will have to give it a try, thanks
Posted : April 9, 2013 5:48 pm
fwiw, the oil will emulsify with the mustard, like it does with eggs(which is usually used in caeser), so you really don't need the mayo. EVOO is too strong for a dressing, unless you really want to over power the delicate flavors of the lettuce (hopefully local). Use a blended veggie oil. I certainly wouldn't use any yogurt. Don't know what that's about. Red wine vinegar is much better for flavor than white. White is best used for cleaning, not eating. I generally use Braggs unfiltered AC vin though, because I like the health benefits. Traditionally, caeser was suppose to be a lemony, briney (sardines), vinegar dressing, with lots of garlic, but has somehow morphed into a gloppy mayonnaise with little flavor. Gross.
Posted : April 9, 2013 6:30 pm
True Jamison.
Must say I like the traditiona/originall caeser dressing myself.
Don't like what some restaurants pass off as caeser dressing these days.
Anchovies are a must!
Posted : April 9, 2013 11:51 pm
I was a guest chef helper at a slow down at R2R and we didn't have any anchovies, but we did have the head from a 6 foot bull shark, so I smoked it and used the drippings to make a pretty damn tasty salad.
Posted : April 10, 2013 3:47 am
Bacon! :@)
I wouldn't make it down here (bacon is too expensive) but you can in VT... try this out!
You'll get constant requests to bring it.. I've probably made 60 of these things since I discovered them 2 years ago.
Posted : April 10, 2013 2:17 pm
OMG ! I think I need to change my under armour! :@):D:@)
Posted : April 10, 2013 5:17 pm
