SPICY AVOCADO CAESAR SALAD DRESSING and Hey Jude's Overkill Caesar Salad
Monday, June 13, 2011
A big, bold, unapologetically outspoken dressing boasting enough garlic to keep the vampires at bay, along with buttery smooth avocado, lots of fresh squeezed lime juice and a hellishly tasty shot of sriracha. This is not your mama's Caesar salad dressing.
Caesar Salad. Just what we were both craving.
Forest Grump had his bite-back, jade-ish golden Caesar dressing simply tossed with some crunchy romaine and a handful of crumbled feta. Oh yes and those sunshine-flavoured-packed little roasted tomato gems that he simply cannot refuse, no matter what. A lot of happy munching noises followed.
Me, I was after overkill. You know how sometimes just a bowl of ice cream is exactly what you're wanting? Sometimes, though, uh uh. You know what you want and it's a banana split, with extra pineapple sauce and whipped cream and toasted pecans and 3 cherries on top. (and some of that broken up butter brickle stuff, if it's anywhere within reach!)
Yup, that pretty much sums up the robust cravings that were having their way with me about the same time this particular batch of velvety smooth avo Caesar dressing came together, shamelessy taunting me with wanton garlickness.
Salad overkill was the only way to go, pour moi.
With indulgent mindset in place, toasty croutons quickly followed, made by chop, chopping a rather handsome, rustic Cheddar & Asiago ciabatta. Next, grape tomatoes tossed with a little olive oil, Hawaiian sea salt and crushed green peppercorns were into the oven to roast. Tomatoes out, bacon in. To candy! Oh yeahhhhhh!!! There was no stopping me now. Bring it! Last, but not even remotely least, crumbled, creamy, tangy, herb-doused, goat feta to sprinkle on top.
So......to make my Overkill Caesar Salad I started by roughly tearing up crispy romaine leaves into a big bowl, thowing in a handful of homemade croutons and a spoonful or two of the flippin' good Spicy Avocado Caesar Salad dressing, tossing well and scooping onto a chilled plate. Then I just sprinkled on the roasted tomatoes, candied bacon and feta 'til I couldn't stands it no more. This is one seriously good salad!
SPICY AVOCADO CAESAR SALAD DRESSING
1 large egg yolk
4 plump garlic cloves, minced or finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1-2 tablespoons anchovy paste
1 1/2 teaspoons dry mustard
1 greedy teaspoon sriracha
1/2 teaspoon each sea or Kosher salt and freshly ground black pepper
1/2 medium avocado
1/4 cup fresh squeezed lime juice
1 cup good quality extra virgin olive oil
Put all ingredients, in order given, except olive oil into blender container and buzz on medium for a few seconds. Scrape down sides and buzz again until combined. With blender running, add olive oil in a slow steady stream. Buzz for a few seconds after oil is all added to creamy smoothness. Chill for at least 1 hour to let flavours mingle.
Serve as a salad dressing. Or dip for fresh veggies.
No sense, no sense at all, in giving you this 'very me' salad without giving you some 'totally me' lusciousness for your ears too. 'Cuz you know me, EVERYTHING goes better with tunes. Right here, right now, you're in for one of the best treats you've ever...... (Apologies and unwavering gratitude to Sir Paul) This, my friends (by none other than my uber talented baby-brother kine, soulmate kine cousin, Ron Rodriguez) is THE BEST version, of Hey Jude you will ever hear!! It's just a tidbit, a teaser, a little treasure....don't want to spoil you all at once. (Thanks Ron de bon,! You rock!)
And now, the rest of what you need to make HEY JUDE'S OVERKILL CAESAR SALAD.
HOMEMADE CROUTONS
5 thick slices, about 4 cups cubed, rustic artisan bread - like ciabatta, sourdough or other
3 tablespoons good quality olive oil
3 tablespoons melted butter
1 heaping teaspoon granulated garlic powder
Preheat oven to 400F. Place bread cubes into bowl. In a measuring cup combine olive oil, melted butter and granulated garlic. Drizzle over bread cubes. Toss, toss, toss bread cubes to evenly distribute flavouring. Spread bread on baking sheet. Bake 12-15 minutes, turning once about half way through so bread cubes get toasty on all sides. Remove from oven and let cool to room temperature. Croutons can be kept in an air-tight container for up to 2 weeks.
ROASTED GRAPE OR CHERRY TOMATOES
2 pints grape or cherry tomatoes
Good olive oil
Sea or Kosher salt
Lots of freshly ground green or black pepper
Preheat oven to 400F. Toss tomatoes with olive oil, salt and pepper on a baking sheet. Spread into single layer. Roast 20-30 minutes until tomatoes are soft and caramelized. Serve hot or at room temperature.
CANDIED BACON - David Lebovitz inspired
10 strips thick-cut bacon
4 tablespoons dark brown sugar
A few grinds of black pepper
Preheat oven to 400F. Place bacon in a medium bowl with brown sugar. Toss and massage, so brown sugar evenly coats the bacon strips. Lay sugar-coated bacon strips on a silicon mat, parchment paper or foil lined baking sheet. Grind a bit of black pepper on top. Bake for 12-16 minutes, flipping the bacon strips over at the mid-way point, dragging them through the dark, syrup liquid that has collected on the baking sheet. Bake until mahogany dark. Remove from oven. Cool. Chop.
That's it, just add some chilled, crispy-crunchy, torn romaine, or your favorite greens, crumbled herbed feta and you've got all you need to concoct a crazily delicious Overkill Caesar Salad
**Please note. Any leftover dressing is great served as a dip for chilled romaine leaves, baby carrots, celery, cauliflower, cucumber, yesterday's BBQ steak, leftover roast chicken or whatever you can find in the fridge and stand at the counter and eat, according to Forest Grump.**
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“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”