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.

Cold Sesame Noodles

I sampled these tasty noodles at a recent get-together and immediately asked for the recipe. Not only did I get the recipe, but the person who made it sent me home with a small plateful to enjoy later. The intoxicating scent of the noodles drove me crazy the whole way home and I ate them as soon as I walked in the door. I will most definitely be making these noodles again and again.

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Cold Sesame Noodles

makes 1 pound

Printable Recipe

Ingredients

• 16 ounces angle hair pasta (or thin spaghetti)

• 1/2 cup toasted sesame oil

• 1/2 cup regular soy sauce (not low sodium)

• 1/4 cup balsamic vinegar

• 1 tablespoon hot chili oil (or sriracha)

• 1/4 cup white granulated sugar

• 1 red bell pepper, sliced into thin strips

• 1 scallion, chopped

• 1 teaspoon sesame seeds (toasted or not)

Directions

1. Cook pasta according to package instructions; drain - do not rinse.

2. While the pasta is cooking, whisk the sesame oil, soy, balsamic, chili oil, and sugar together in a large bowl until the sugar dissolves.

3. Add the hot pasta and bell pepper strips; stir well to coat and chill for at least 30 minutes.

4. Garnish with chopped scallions and sesame seeds just before serving.

Note

• I usually heavily salt my pasta water, but because the sauce for these noodles contains full-sodium soy sauce, I omit salting my pasta water.

adapted from allrecipes.com