"Extreme" Caesar Salad Recipe
About a year or so ago, I happened across a post - maybe it was a tweet? - where someone mentioned using mayo as a base for Caesar dressing.
I hadn’t considered it before - it’s easy enough to make an emulsion with a stick blender or food processor after all - but it was actually kind of brilliant. Not only did it make things a lot easier, it gets rid of the worries associated with the use of raw eggs.
I decided to mess around with making a mayo based Caesar dressing to our tastes, and came up with this... monstrosity.
This dressing smells TERRIBLE. It burns to eat. The lemon in it makes my tongue feel like it’s ripped to shreds halfway through.
... and it is - far and away - the BEST Caesar salad I’ve ever had in my life.
The weird thing about this recipe is that almost every rave I have about it sounds completely negative! This isn’t about “burst of flavour”, it’s more like “punch you in the face with flavour”. This recipe is definitely geared towards garlic lovers, so keep that in mind!
If you’ve never worked with anchovies before, you may have a weird idea of what to expect. Though this recipe has a lot of anchovy in it, it doesn’t taste fishy at all. Anchovy doesn’t really taste like fish, it just has a rich, salty, complex flavour that adds a ton of character to whatever you put it in. You buy them in little jars, either by the canned meats, or in the fresh fish aisle, depending on your grocery store.
This dressing whips up in just minutes, and makes a SUPER potent dressing. A little goes a long way, so use less dressing than you think you’ll need - you can always mix more in if you want to kick it up a notch or ten!
Making homemade croutons is a good way to accent this dressing, because who wants crappy store bought croutons when you’re serving a special dressing? Not I! So, I’m including a non-recipe recipe for my croutons at the end of the dressing recipe. It only takes about 3 minutes to prepare, and 15 or so minutes to bake - totally worth the effort!