caesar confidential: hay hay it's donna day #12

I have two confessions to make. The first is...I am a Caesar salad addict. It's truly one of my favorite foods - both for its ease and its taste. When I think of the perfect meal, very little brings a smile to my face like the thought of a Sunday brunch Caesar salad/Bloody Mary combination.

My other confession is...I am normally a big cheater when it comes to Caesar salads at home. They're just so easy to throw together if you cut corners on the ingredients. Pre-cut Romaine? Sure. Pre-grated Parmesan? I don't feel guilty about that. Bottled Caesar dressing? Quit looking at me with that disdain in your eyes. We all have our food secret shames - that is one of mine. The thing is...I prefer a creamier Caesar dressing than the vinaigrette-style recipes I normally see. Plus...its so simple. Sometimes, being easy makes something that much more delicious.

When I saw that the theme for HHDD #12, hosted by Katie at Other People's Food, was Caesar salad, I was both overjoyed and mildly ridden with anxiety. I felt a lot of pressure to make some fancy-pants twist on the classic. However, I'm sticking to my guns. I *like* the classic. For me, going out on a limb for Donna Day was making my own dressing. I hunted down a creamy Caesar recipe online...and true to its word...it was every bit as scrumptious as the author of it says it is. True to my normal salad form, I added a sweet twist to my recipe: slices of the first truly ripe and wonderful strawberries I've had so far this year. Added to radicchio, romaine, homemade Ciabatta croutons, and fresh Parmesan shavings...they really added a new element to the salad....and no cheating.

Kittencal's Famous Creamy Caesar Salad Dressing - found here on recipezaar.com

                               

2	anchovy fillets   (or to taste)
2	fresh garlic cloves   (or to taste)
1	cup mayonnaise   (not salad dressing Hellman's is best!)
1/4	cup half-and-half cream   or     milk
1/3	cup grated parmesan cheese
2	tablespoons fresh squeezed lemon juice
1	tablespoon Dijon mustard   (Hellman's Dijonnaise is best!)
	salt and pepper
2	teaspoons worcestershire sauce   (or to taste)   (optional

- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).

- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.

- Adjust seasonings to taste.

- Thin with buttermilk (or milk) for a thinner consistency if desired.

- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).

Editor's note: Typepad is acting like a jerk and the recipe spacing is all wacky. It'll still taste the same :)

Comments

[Inne]

That looks utterly delectable, Tami, especially with the addition of the strawberries! And I totally agree with you; with a full-time job, a house to renovate and to keep clean, and friends to see once in a while (before they forget who I am), I can't be expected to make everything from scratch! Though I'm not 'out of the closet' yet with my food cheating habits :)

[Ed]

Okay, I'm an addict like you and it it all the time. I applaude you for revealing your shame but I hate to sound horrible but you should be ashamed. Precut Romaine I can live with. Pre-grated Parmesan? Okay, I know it can go hard in the fridge but how hard is it to keep a small chunk and grate it? But then it gets worse the mayo and cream/milk. I'm sorry but I'm a complete fascist on this. With oil and an egg yolk being whisked in to the purist recipe it is quite creamy anyway. Then strawberries! I have, with plenty of psychiatric help, just about come to terms with Caesar salad with crisp bacon (ouch,! That hurts just to say it) and once even enjoyed one with a perfect moist breast of chicken. I say this with shame as I think that the pure Caesar is the best. I also say it with shame because I meant to join this meme but didn't. I shall keep reading you with hope that perhaps you will see the light and lose all of these fripperies. Fantastic pictures though. Sorry for acting like Typepad.

[barbara]

You big bully Ed. I say live with the shame Tami. Looks wonderful and I like the addition of strawberry. Thanks for joining in.

[tami]

Inne-

Thanks for backing me up on this one :) Your blog is just beautiful...thank you for stopping by!

- tami

[tami]

Ed-

I had to put a band-aid on that...it hurt so bad ;)

Just kidding. I will own my flaws. THanks for commenting, though.

- tami

[tami]

barbara-

i've only missed ONE HHDD since i started my blog...not about to do it again :)

- tami

[Helen]

Yeah...and you missed mine!!! I love the look of your caesar!
Wow...I bow to your cool calm nerves...I think I would not been as nice to Ed...I am still growing up I guess!

[Jeanne]

Ooooh, a kindred spirit! I am also a total Caesar addict - it is probably the single dish I have ordered more than any other in restaurants and, like you, when I picture my ideal meal, a Caesar is definitely part of it. My favourite light supper is a Caesar salad with a piece of grilled salmon plonked on top... Mmmm!

And I share your shame about the dressing. I have never made my own, despite the fact that what first got me hooked on Caesar salad was watching them make it tableside, dressing and all, at a favourite restaurant ;-)