Monday, May 12, 2014

Scratch made Caesar Salad and Dressing

Scratch made Caesar Salad and Dressing
Makes: 4+ servings

Many people don't know that caesar salad originated in Mexico - not italy. It is a mexican salad and it is fantastic when done correctly. When I was 9 years old I traveled to Mexico with my grandparents for the first time. My sister and I spent 3 months of the summer traveling around Mexico and enjoying the country, and locals, not as tourists, as people with the insider information, my grandparents have lived in Mexico since I was little.

When in Guadalajara I had my first caesar salad, it was made at the table by a chef and it was amazing and fascinating and delicious. It was the real deal caesar dressing with raw egg yolk and anchovies and it was salty and perfect.

I'm not scared of raw egg yolk, I eat a poached egg every morning for breakfast, I purchase the best eggs I can find and I have no problems eating them raw in dressings, smoothies or any other way. If you feel uncomfortable eating a raw yolk (even though the process of emulsifying it with salts, oils and other ingredients essentially "cooks" it) then you should quick cook it, by taking the yolk and putting it into a ramekin that is set in simmering water for 1-2 minutes until it has just started to barely thicken.


Croutons: (can be omitted, but if you can find a quality, traditionally made sour dough bread then by all means include this crunchy masterpiece)
3-4 slices of organic sourdough bread, cut into wedges
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon garlic powder
pinch of salt
cast iron skillet

1 1/3 cup extra virgin olive oil
1 egg yolk
1 large garlic clove, grated
1 teaspoon anchovy paste, or 2 anchovies
juice of 1 lemon
1 tablespoon of spicy brown mustard
1 teaspoon of Worcestershire sauce
salt and pepper
Romaine lettuce
Parmesan Cheese


Take your butter and oil and warm on the stove until melted through, add your bread chunks and spices and toss to coat. Then place in a 425 degree oven for 10-15 minutes, stirring every five until your croutons are browned and toasty.


Take a mason jar and place yolk, worcestershire, lemon juice, anchovy, garlic, spicy mustard and salt and pepper into the jar and then shake it with the lid on. Then add in your oil, and shake vigorously until it has emulsified.

Check your seasonings, and add more salt and pepper if needed. Dressings take a lot more seasonings then you would think, you have to season olive oil so it takes a lot for the flavors to show through.

Seafood Cioppino (Soup)

Seafood Cioppino - Northern California Seafood Stew
Serves: 8+


1/4 cup Olive Oil
4 cups medium Yellow Onions (diced)
1 1/2 cups Fennel (thinly sliced)
1 cup Red Bell Pepper (chopped)
1/2 cup minced Garlic
1/2 cup Tomato Paste
1 1/2 cups Dry Red Wine
6 cups Tomato Sauce (or blended whole tomatoes)
1/2 cup Clam Juice
Juice of 1 lemon
1 quart Water
2 Bay Leaves
2 tablespoons Red Chili Flakes
1 tablespoon dried Oregano
1 tablespoon dried Basil
2 tablespoons fine Sea Salt
1 tablespoon freshly cracked Black Pepper
1 package seafood mix, approx. 2lbs (purchased from Costco, includes calamari, mussels, shrimp)
1 bunch of coarsely chopped Flat-Leaf Parsley


Chop all your vegetables.
In a large stockpot over medium heat, heat the oil and cook the onion, fennel, red pepper, and garlic until lightly browned.
Add the tomato paste and cook until it browns, stirring often. Add the wine, tomato sauce, clam juice, lemon juice, water, bay leaves, chili flakes, oregano, basil, salt, pepper. Cook out the tomato paste for at least 5 minutes until it is the color of rust.

Simmer for 1 hour. 

Add the seafood and cook 4 to 5 minutes or until the shrimp turn pink. Do not stir.

Remove the bay leaves, stir in the parsley, and serve immediately (with bread if desired).

This recipe was adapted from: Guy's Nor Cal Cioppino Recipe