Caviar Chronicles

My regular readers should know by now, that I am a Caesar Salad Nazi. 

So when I tell you my boyfriends Caesar salad dressing is the best, you better get your pen and paper out…wait, what are those…I mean “click” copy and paste. 

Caesar dressings are all so different, some are more creamy, eggy, anchovy but…. this one is just right! 

It’s so easy, Paris Hilton can probably make it.

These are the basic measurements, however since EVERYONE likes their dressing different ….whether you prefer more lemon, cheese or (in my case) anchovy, add to your liking: 

(4 appetizers or 2 large entrée sizes)  

• 1 raw egg…no you are not going to get salmonella 
• 1 tsp. Dijon mustard…not the bright as the sun, gush you squeeze on your hot dog
• 1 tsp. Worcestershire sauce…I just copied and pasted that word…
• 2 tsp. Italian dressing….I put a little more because, I just love the italians!
• 1 tsp. garlic…if you’re about to go on a horrible date…add more
• 2 minced anchovies or paste …here is a secret, every restaurant Caesar dressing has anchovy in it…if the waiter tells you there is none he is lying
• Lots of pepper-freshly cracked does make a huge difference… do it
• Half a squeezed lemon….take the other half and squeeze into your eye….if you actually do this, just stop and check into a medical facility
• 1/4 c. cheese…. I never said this was a low fat dressing….oh and you might want to sprinkle some more on your final dish  
• Croutons…handfuls (I won’t tell anyone)  hey, if you have some bread sitting around, make em’ yourself
• Anchovy for topping!  This is a caesar salad, not the kind you get at like Olive Garden, so man up and try the salty, scrumptious, snack
• Carnivores: Use your god darn grill, it is after all the summer so, sizzle up some chicken or skirt steak
•  Pescatarians or just frekin’ fish lovers: Throw in some shrimp, or seared tuna (if you are like  Harry Potter in your kitchen) 
• 2 bags of chopped romaine or more than a few heads of romaine cut up

For some protein, my boyfriend cooked up some shrimp from Fresh Market.  Ok, I need to get this out of the way.   I think Fresh Market is one of my favorite stores in the world.  Ok, well Fairway or Dean and Deluca might beat it but, this is Miami where there are like NO Italian markets or delis.  Instead, there are cuban bakeries. cafeterias and like frog legs joints.  Back to fresh market-I always lose whoever I go with because, I scatter everywhere and want to see everything .  Whether, I am drooling over the Pâté or  fresh, fish dip I am like a cracked out, bunny rabbit out of the cage.  Eventually, I get later found by the wine section….convientally located by checkout. 

So before he seared the shrimp, he spiced them up.  There is one underestimated, seasoning , I want to share with you that I just adore.  My boyfriend’s friend is like all into New Orleans, so he introduced the Tony Chachere’s shaker to his life and now it’s deeply involved in mine…things are quite serious.  We put the creole mix on practically, everything and it’s even good 99% of the time…not so much when I tried it on chocolate (that one weird late night)….   

In addition to Tony, he laced some undeniable salt and pepper. The ending results=awesome!  I think it’s also partly because, the shrimp was from Fresh Market….and it like totally makes sense now why it’s called, Fresh Market.   

If you are trying to cause a commotion of crazygood in your kitchen, cut your bread into cubes, throw it into a bow of garlic, salt and pepper and broil that nice & LO. 

The Oh So Ugly Dressing

Alright the steps to making this salad:

1. 1.  Whisk it good…into shape.  If you find that you want more lemon, Dijon, cheese, I’m not your mom, I am quite the opposite so I say go for it.
2. 2.  Also you need to whisk the dressing in an overly obnoxious, big bowl. 
3. 3.  Throw the bowl of dressing into the fridge.  For my fancy foodies: stick  the fork and serving plate in the fridge or freezer. 
4. 4.  Try and wait 5 or 10 minutes… depending on your patience, take out the big bowl and dump your lettuce into it.
5. 5.  Toss like you have never tossed before.
6. 6.  Then take out the serving bowls, place the salad on and garnish with some more parmesan, protein, croutons and Alex’s absolute must-anchovies. 

 Oh and the most important part-DRINK WITH WINE. 

We did not drink like 3 bottles last night or anything…. Just like I did not eat an entire bag a chocolate covered pretzels either. 

This salad is perfect for an easy appetizer, snack, or entrée.  It’s a great starter for a pasta, or steak dinner.   

See Arielle, (my friend almost as lazy as Sunday’s) it’s not that hard!