Caesar Dressing

Legend has it, Caesar dressing was invented 100 yeas ago by an Italian immigrant living in Mexico. I have no idea if the story is true, but there’s good reason why the popularity of this dressing endures after all these years - everyone adores it. This version is super easy to make at home, and for those who are squeamish about eating raw egg yolks, none are required to make this recipe.

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Items used to make this recipe:

(affiliate links)

• classic microplane grater https://amzn.to/3AUQARP

• anchovy paste https://amzn.to/3CEkieh

• Worcestershire sauce https://amzn.to/3YNVYy5

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Caesar Dressing

makes approximately 1 1/4 cup

Printable Recipe

Ingredients

• 1 cup mayonnaise

• 2 cloves garlic, grated

• 2 teaspoons fresh lemon juice

• 1 teaspoon anchovy paste (see notes)

• 1 teaspoon worcestershire sauce (see notes)

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 1/2 cup finely grated parmigiano reggiano cheese (about 1 ounce, by weight)

Directions

1. In a medium mixing bowl, whisk together all ingredients. For best flavor, make at least an hour before using. Refrigerate leftovers in an airtight container for up to a week.

Notes

• You can substitute 1-2 mashed anchovy fillets for the anchovy paste.

• You can substitute soy sauce or liquid aminos for the worcestershire sauce.

• I use a microplane grater to finely grate the parmigiano reggiano cheese.

DIY Magic Shell

Ice cream is a fun treat anytime of year, but it’s particularly enjoyable on a hot summer’s day. Add a crisp, chocolatey shell and prepare to enjoy a party in your mouth!

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Items used to make this recipe:

• premium bittersweet chocolate https://amzn.to/3Nc70Yd

• premium semisweet chocolate https://amzn.to/3qBPu83

• coconut oil https://amzn.to/3CxPuc8

DIY Magic Shell

makes about 1/2 cup

Printable Recipe

Ingredients

• 6 ounces bittersweet or semisweet chocolate (use the good stuff)

• 4 tablespoons coconut oil (see notes below)

• pinch of table salt

Directions

1. Place all ingredients in a microwave-safe bowl and heat for 30 second intervals, stirring after each, until completely melted.

2. Allow mixture to cool to room temperature before using.

3. Coat ice cream with magic shell by dipping into or drizzling over. If you want to add sprinkles or a cherry on top, add immediately before magic shell hardens.

4. Store in an airtight container at room temperature for up to a month or freeze for long-term storage (reheat and allow to cool to room temp again before using).

Notes

1. I like chocolate that has a cocoa percentage in the 60s or 70s. Use whatever percentage you like best, just be sure it’s high quality. The lower the cocoa percentage, the sweeter the chocolate.

2. If you have an aversion to the flavor of coconut, use refined coconut oil. If you don’t mind the flavor of coconut, feel free to use unrefined coconut oil.