Bar Blend Classic Caesar Food

CLASSIC CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
• Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
• Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
• Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

CLASSIC CANADIAN CAESAR

Steps:

• Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
• Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.

ALMOST CLASSIC CAESAR DRESSING

Steps:

• In a liquid measuring cup, combine both types of oil.
• Add all of the other ingredients EXCEPT the parmesan.
• Submerse a stick blender in to the mixture and turn it on moving it slowly up and down a few times. It will thicken beautifully. Stop the blender and add in the grated Parm and blend briefly.
• If you don't have a stick (immersion) blender you can use a regular blender but then have the oils separate in a measuring cup. Start the blender and once the other ingredients are whirling away on high add the oils in a steady stream until thickened. Stop the machine to add the parm and then blend quickly just to combine. Can be covered and refrigerated for up to 3 days.
• I hope you like it as much as we do.