As I’ve mentioned a few times, I can’t rest until I’ve completely figured out the best way to do something. A lot of times this obsession really starts to rage when its focus is food.
I’m just not satisfied with something that’s pretty good. It has to be the absolute best version of itself that it can possibly be. As you can imagine, those around me find this tiresome.
Until they need the perfect caesar salad recipe. Then they suck up to me like nobody’s business. And I give it to them, because I want to prove to my family that puttering around the kitchen for 10 years trying to perfect basic recipes isn’t a waste of time.
Because my caesar salad recipe is going to make them the hit of the pot-luck dinner they’re going to and everyone will think they’re smarter and prettier and better at math than they really are on account of it.
They will appear so impressive in the glow of the caesar salad that almost any number of good things could happen! They could be offered jobs, company cars … pet monkeys! Anything is possible when you hold the recipe to a crispy bowl of perfection.
All because of my caesar salad and the 10 years I spent perfecting it. What do I get out of the deal? I get to stop trying to perfect the caesar salad and move onto other things. Like the potato salad.
Karen’s Caesar Salad
1/2 cup Olive Oil
1-2 cloves garlic
1 tsp. Worcestershire sauce
3/4 tsp. salt
1/4 tsp. pepper
4 Tbsps. parmesan cheese
1 Tbsp. vinegar (scant)
1 Tbsp. mayonnaise
Juice of half a lemon (scant)
1/4 – 1/2 inch Anchovy Paste
Like I said, I love my immersion blender for this. Way more efficient than a regular blender because you just leave the dressing in the jar you mix it in. THAT way you don’t lose any yummy caesar salad dressing transferring it to a bowl.
Also … if everyone could stick their hands out please. Palm side down, kind of like you’re worshiping my salad dressing. Thank you — *virtual slap*. O.K. You have had your hands slapped … do NOT eat this salad dressing until it’s had a day or two to rest in the fridge. The garlic needs to lose it’s “sharpness” and the flavours need to meld and mellow. NO eating it until it’s had time to rest.
Now if you’ll excuse me I have some very complicated math problems to solve whilst watching my pet monkey.