Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 , You've made a believer out of me. I rarely make more dressing than what I will use on a salad that night so I figured it wasn't worth using the Vitamix but in this case since I have some solids in the egg yolk, and anchovy paste (to day I added a little squirt of Pesto paste) It was really really nice after the Vitamix run since my whisk doesn't do that what the VM does. In any even this is a lovely texture. I am very very pleased. For true Caesar Salad lovers this is just my " everyday " creation. On days when I don't want to rub bowls with garlic and mix in raw eggs and jump thru all those hoops. This is similar in taste but it is not authentic as I'm sure you know. But, if you do like the real deal you might want to give this a try on days when you don't want to mess. terry Terry's Everyday Caesar Salad Recipe By: Terry Pogue Ingredients 1 hard cooked egg yolk 1 heaping teaspoon anchovy paste 1 heaping teaspoon dijon mustard 1 dash Worcestershire Sauce juice of 1/2 lemon (if it's really juicy or 1 whole lemon if not) 2 or 3 glugs of your best olive oil (just taste, it depends on how much lemon juice you use salt and pepper hearts of romaine Instructions Mash the egg yolk well with a fork. Add the anchovy paste and dijon mustard. Stir well. Mix in the lemon juice and the worcestershire sauce Whisk the olive oil in very well. add the salt and pepper I chop up the egg whites and toss into the romaine . Add enough dressing to coat each leaf. Recipe Notes To make the real Caesar's Salad for one. Made by the cafe in Tiajauana Mexico where the salad was invented. In a large wooden bowl mix anchovy paste, garlic, olive oil together then add a squeeze of lime juice, a bit of mustard, and a splash of worcestershire sauce. Mixing all the while. Mix in more olive oil, red wine vinegar, salt and pepper and add yolk of a coddled egg and some parmesan cheese work the dressing until creamy. Add the romaine lettuce and toss. Exported from A Cook's Books -- Recipe management for Macintosh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 Thanks so much for posting the recipe. I look forward to trying it. Gotta go get Anchovie paste, then hide it so husband does not know I used it. LOL- he uses Worcestershire and it contains Anchovies too and he likes it, but if you tell him it's in it, he suddenly knows its there and says he does not like it. Velda On 3/10/2012 11:49 AM, Terry Pogue wrote: > , You've made a believer out of me. I rarely make more dressing than what I will use on a salad that night so I figured it wasn't worth using the Vitamix but in this case since I have some solids in the egg yolk, and anchovy paste (to day I added a little squirt of Pesto paste) It was really really nice after the Vitamix run since my whisk doesn't do that what the VM does. > In any even this is a lovely texture. I am very very pleased. > > For true Caesar Salad lovers this is just my " everyday " creation. On days when I don't want to rub bowls with garlic and mix in raw eggs and jump thru all those hoops. This is similar in taste but it is not authentic as I'm sure you know. But, if you do like the real deal you might want to give this a try on days when you don't want to mess. > terry > > > Terry's Everyday Caesar Salad > Recipe By: Terry Pogue > > Ingredients > 1 hard cooked egg yolk > 1 heaping teaspoon anchovy paste > 1 heaping teaspoon dijon mustard > 1 dash Worcestershire Sauce > juice of 1/2 lemon (if it's really juicy or 1 whole lemon if not) > 2 or 3 glugs of your best olive oil (just taste, it depends on how much lemon juice you use > salt and pepper > hearts of romaine > > > Instructions > Mash the egg yolk well with a fork. > Add the anchovy paste and dijon mustard. > Stir well. Mix in the lemon juice and the worcestershire sauce > Whisk the olive oil in very well. > add the salt and pepper > I chop up the egg whites and toss into the romaine . > Add enough dressing to coat each leaf. > > > > Recipe Notes > To make the real Caesar's Salad for one. Made by the cafe in Tiajauana Mexico where the salad was invented. > > > > In a large wooden bowl mix anchovy paste, garlic, olive oil together > > then add a squeeze of > lime juice, a bit of mustard, and a splash of worcestershire sauce. > Mixing all the while. > > Mix in more > olive oil, red wine vinegar, salt and pepper and add yolk of a coddled egg and some parmesan cheese > > work the dressing until creamy. > > Add the romaine lettuce and toss. > > > Exported from A Cook's Books -- Recipe management for Macintosh > > > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 That's so funny. I know many people who don't like anchovies but like them when melted into sauces and such. I don't much like them on pizza. They can be overly strong and salty. I use the Amore Pastes in tubes simply because I don't want to waste a whole tin when all I want is one little skinny anchovy for a sauce. I keep Anchovy Paste, Pesto Paste and Tomato Paste in the fridge. It's the same with tomato paste. I don't like opening a can of paste, using 1 or 2 tablespoons and then having to fool around with spooning the rest out to freeze. It's just easier having in in a tube in the fridge. On Mar 10, 2012, at 4:20 PM, Velda wrote: > Thanks so much for posting the recipe. I look forward to trying it. > Gotta go get Anchovie paste, then hide it so husband does not know I > used it. LOL- he uses Worcestershire and it contains Anchovies too and > he likes it, but if you tell him it's in it, he suddenly knows its there > and says he does not like it. > Velda > > On 3/10/2012 11:49 AM, Terry Pogue wrote: >> , You've made a believer out of me. I rarely make more dressing than what I will use on a salad that night so I figured it wasn't worth using the Vitamix but in this case since I have some solids in the egg yolk, and anchovy paste (to day I added a little squirt of Pesto paste) It was really really nice after the Vitamix run since my whisk doesn't do that what the VM does. >> In any even this is a lovely texture. I am very very pleased. >> >> For true Caesar Salad lovers this is just my " everyday " creation. On days when I don't want to rub bowls with garlic and mix in raw eggs and jump thru all those hoops. This is similar in taste but it is not authentic as I'm sure you know. But, if you do like the real deal you might want to give this a try on days when you don't want to mess. >> terry >> >> >> Terry's Everyday Caesar Salad >> Recipe By: Terry Pogue >> >> Ingredients >> 1 hard cooked egg yolk >> 1 heaping teaspoon anchovy paste >> 1 heaping teaspoon dijon mustard >> 1 dash Worcestershire Sauce >> juice of 1/2 lemon (if it's really juicy or 1 whole lemon if not) >> 2 or 3 glugs of your best olive oil (just taste, it depends on how much lemon juice you use >> salt and pepper >> hearts of romaine >> >> >> Instructions >> Mash the egg yolk well with a fork. >> Add the anchovy paste and dijon mustard. >> Stir well. Mix in the lemon juice and the worcestershire sauce >> Whisk the olive oil in very well. >> add the salt and pepper >> I chop up the egg whites and toss into the romaine . >> Add enough dressing to coat each leaf. >> >> >> >> Recipe Notes >> To make the real Caesar's Salad for one. Made by the cafe in Tiajauana Mexico where the salad was invented. >> >> >> >> In a large wooden bowl mix anchovy paste, garlic, olive oil together >> >> then add a squeeze of >> lime juice, a bit of mustard, and a splash of worcestershire sauce. >> Mixing all the while. >> >> Mix in more >> olive oil, red wine vinegar, salt and pepper and add yolk of a coddled egg and some parmesan cheese >> >> work the dressing until creamy. >> >> Add the romaine lettuce and toss. >> >> >> Exported from A Cook's Books -- Recipe management for Macintosh >> >> >> >> >> >> ------------------------------------ >> >> Please bookmark these pages: >> >> /links/ >> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) >> >> /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ >> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 I looked here for Tomato paste and decided that $8 for a small tube which would only do two to three recipes of sauce, was a bit much. I do think the Anchovie paste would be very practical and plan to look for it. I agree, people who think they don't like it often eat it readily when melted into sauces or dressing! I happen to like small amounts on a pizza but can't get husband to agree to " ruin " a pizza that way, haha, since we usually only get one pizza to split and he is afraid if I had them put it on one side it would contaminate his pizza. You know what I started doing with tomato paste? I open a can for whatever, then measure the rest by tablespoons onto a piece of plastic wrap. I freeze it on a plate, then, when solid I put the whole thing rolled up in a ziplock in my fridge freezer. It's there on a shelf and I can grab it and pull off a tablespoon or two as needed. Works great for me and so much cheaper than in tubes and already measured out. Velda On 3/10/2012 2:04 PM, Terry Pogue wrote: > That's so funny. I know many people who don't like anchovies but like them when melted into sauces and such. I don't much like them on pizza. They can be overly strong and salty. I use the Amore Pastes in tubes simply because I don't want to waste a whole tin when all I want is one little skinny anchovy for a sauce. I keep Anchovy Paste, Pesto Paste and Tomato Paste in the fridge. It's the same with tomato paste. I don't like opening a can of paste, using 1 or 2 tablespoons and then having to fool around with spooning the rest out to freeze. It's just easier having in in a tube in the fridge. > > On Mar 10, 2012, at 4:20 PM, Velda wrote: > >> Thanks so much for posting the recipe. I look forward to trying it. >> Gotta go get Anchovie paste, then hide it so husband does not know I >> used it. LOL- he uses Worcestershire and it contains Anchovies too and >> he likes it, but if you tell him it's in it, he suddenly knows its there >> and says he does not like it. >> Velda >> >> On 3/10/2012 11:49 AM, Terry Pogue wrote: >>> , You've made a believer out of me. I rarely make more dressing than what I will use on a salad that night so I figured it wasn't worth using the Vitamix but in this case since I have some solids in the egg yolk, and anchovy paste (to day I added a little squirt of Pesto paste) It was really really nice after the Vitamix run since my whisk doesn't do that what the VM does. >>> In any even this is a lovely texture. I am very very pleased. >>> >>> For true Caesar Salad lovers this is just my " everyday " creation. On days when I don't want to rub bowls with garlic and mix in raw eggs and jump thru all those hoops. This is similar in taste but it is not authentic as I'm sure you know. But, if you do like the real deal you might want to give this a try on days when you don't want to mess. >>> terry >>> >>> >>> Terry's Everyday Caesar Salad >>> Recipe By: Terry Pogue >>> >>> Ingredients >>> 1 hard cooked egg yolk >>> 1 heaping teaspoon anchovy paste >>> 1 heaping teaspoon dijon mustard >>> 1 dash Worcestershire Sauce >>> juice of 1/2 lemon (if it's really juicy or 1 whole lemon if not) >>> 2 or 3 glugs of your best olive oil (just taste, it depends on how much lemon juice you use >>> salt and pepper >>> hearts of romaine >>> >>> >>> Instructions >>> Mash the egg yolk well with a fork. >>> Add the anchovy paste and dijon mustard. >>> Stir well. Mix in the lemon juice and the worcestershire sauce >>> Whisk the olive oil in very well. >>> add the salt and pepper >>> I chop up the egg whites and toss into the romaine . >>> Add enough dressing to coat each leaf. >>> >>> >>> >>> Recipe Notes >>> To make the real Caesar's Salad for one. Made by the cafe in Tiajauana Mexico where the salad was invented. >>> >>> >>> >>> In a large wooden bowl mix anchovy paste, garlic, olive oil together >>> >>> then add a squeeze of >>> lime juice, a bit of mustard, and a splash of worcestershire sauce. >>> Mixing all the while. >>> >>> Mix in more >>> olive oil, red wine vinegar, salt and pepper and add yolk of a coddled egg and some parmesan cheese >>> >>> work the dressing until creamy. >>> >>> Add the romaine lettuce and toss. >>> >>> >>> Exported from A Cook's Books -- Recipe management for Macintosh >>> >>> >>> >>> >>> >>> ------------------------------------ >>> >>> Please bookmark these pages: >>> >>> /links/ >>> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) >>> >>> /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ >>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 I make my own tomato paste from paste tomatoes from my garden. Since I have to process so many at one time, I freeze the paste in ice cube trays, then transfer the frozen cubes to mason jars (can use freezer bags too) for storage. Very handy to just grab a cube or two when needed for a sauce or something. You could do the same thing with homemade pesto or anchovies buzzed up in the Vitamix with a bit of the liquid they are packed in.Sent from my iPadOn Mar 10, 2012, at 5:16 PM, Velda <solomon@...> wrote: I looked here for Tomato paste and decided that $8 for a small tube which would only do two to three recipes of sauce, was a bit much. I do think the Anchovie paste would be very practical and plan to look for it. I agree, people who think they don't like it often eat it readily when melted into sauces or dressing! I happen to like small amounts on a pizza but can't get husband to agree to "ruin" a pizza that way, haha, since we usually only get one pizza to split and he is afraid if I had them put it on one side it would contaminate his pizza. You know what I started doing with tomato paste? I open a can for whatever, then measure the rest by tablespoons onto a piece of plastic wrap. I freeze it on a plate, then, when solid I put the whole thing rolled up in a ziplock in my fridge freezer. It's there on a shelf and I can grab it and pull off a tablespoon or two as needed. Works great for me and so much cheaper than in tubes and already measured out. Velda On 3/10/2012 2:04 PM, Terry Pogue wrote: > That's so funny. I know many people who don't like anchovies but like them when melted into sauces and such. I don't much like them on pizza. They can be overly strong and salty. I use the Amore Pastes in tubes simply because I don't want to waste a whole tin when all I want is one little skinny anchovy for a sauce. I keep Anchovy Paste, Pesto Paste and Tomato Paste in the fridge. It's the same with tomato paste. I don't like opening a can of paste, using 1 or 2 tablespoons and then having to fool around with spooning the rest out to freeze. It's just easier having in in a tube in the fridge. > > On Mar 10, 2012, at 4:20 PM, Velda wrote: > >> Thanks so much for posting the recipe. I look forward to trying it. >> Gotta go get Anchovie paste, then hide it so husband does not know I >> used it. LOL- he uses Worcestershire and it contains Anchovies too and >> he likes it, but if you tell him it's in it, he suddenly knows its there >> and says he does not like it. >> Velda >> >> On 3/10/2012 11:49 AM, Terry Pogue wrote: >>> , You've made a believer out of me. I rarely make more dressing than what I will use on a salad that night so I figured it wasn't worth using the Vitamix but in this case since I have some solids in the egg yolk, and anchovy paste (to day I added a little squirt of Pesto paste) It was really really nice after the Vitamix run since my whisk doesn't do that what the VM does. >>> In any even this is a lovely texture. I am very very pleased. >>> >>> For true Caesar Salad lovers this is just my "everyday" creation. On days when I don't want to rub bowls with garlic and mix in raw eggs and jump thru all those hoops. This is similar in taste but it is not authentic as I'm sure you know. But, if you do like the real deal you might want to give this a try on days when you don't want to mess. >>> terry >>> >>> >>> Terry's Everyday Caesar Salad >>> Recipe By: Terry Pogue >>> >>> Ingredients >>> 1 hard cooked egg yolk >>> 1 heaping teaspoon anchovy paste >>> 1 heaping teaspoon dijon mustard >>> 1 dash Worcestershire Sauce >>> juice of 1/2 lemon (if it's really juicy or 1 whole lemon if not) >>> 2 or 3 glugs of your best olive oil (just taste, it depends on how much lemon juice you use >>> salt and pepper >>> hearts of romaine >>> >>> >>> Instructions >>> Mash the egg yolk well with a fork. >>> Add the anchovy paste and dijon mustard. >>> Stir well. Mix in the lemon juice and the worcestershire sauce >>> Whisk the olive oil in very well. >>> add the salt and pepper >>> I chop up the egg whites and toss into the romaine . >>> Add enough dressing to coat each leaf. >>> >>> >>> >>> Recipe Notes >>> To make the real Caesar's Salad for one. Made by the cafe in Tiajauana Mexico where the salad was invented. >>> >>> >>> >>> In a large wooden bowl mix anchovy paste, garlic, olive oil together >>> >>> then add a squeeze of >>> lime juice, a bit of mustard, and a splash of worcestershire sauce. >>> Mixing all the while. >>> >>> Mix in more >>> olive oil, red wine vinegar, salt and pepper and add yolk of a coddled egg and some parmesan cheese >>> >>> work the dressing until creamy. >>> >>> Add the romaine lettuce and toss. >>> >>> >>> Exported from A Cook's Books -- Recipe management for Macintosh >>> >>> >>> >>> >>> >>> ------------------------------------ >>> >>> Please bookmark these pages: >>> >>> /links/ >>> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) >>> >>> /links/IMPORTANT__Membership__001327149393/ >>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 Thank You Terry for this - I put it in the Links>Recipes>Salad Dressings folder.../links/Recipe_Links_001298558025/Salad_Dressings_001327151506/ Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 10, 2012, at 2:49 PM, Terry Pogue wrote: , You've made a believer out of me. I rarely make more dressing than what I will use on a salad that night so I figured it wasn't worth using the Vitamix but in this case since I have some solids in the egg yolk, and anchovy paste (to day I added a little squirt of Pesto paste) It was really really nice after the Vitamix run since my whisk doesn't do that what the VM does. In any even this is a lovely texture. I am very very pleased. For true Caesar Salad lovers this is just my "everyday" creation. On days when I don't want to rub bowls with garlic and mix in raw eggs and jump thru all those hoops. This is similar in taste but it is not authentic as I'm sure you know. But, if you do like the real deal you might want to give this a try on days when you don't want to mess. terry Terry's Everyday Caesar Salad Recipe By: Terry Pogue Ingredients 1 hard cooked egg yolk 1 heaping teaspoon anchovy paste 1 heaping teaspoon dijon mustard 1 dash Worcestershire Sauce juice of 1/2 lemon (if it's really juicy or 1 whole lemon if not) 2 or 3 glugs of your best olive oil (just taste, it depends on how much lemon juice you use salt and pepper hearts of romaine Instructions Mash the egg yolk well with a fork. Add the anchovy paste and dijon mustard. Stir well. Mix in the lemon juice and the worcestershire sauce Whisk the olive oil in very well. add the salt and pepper I chop up the egg whites and toss into the romaine . Add enough dressing to coat each leaf. Recipe Notes To make the real Caesar's Salad for one. Made by the cafe in Tiajauana Mexico where the salad was invented. In a large wooden bowl mix anchovy paste, garlic, olive oil together then add a squeeze of lime juice, a bit of mustard, and a splash of worcestershire sauce. Mixing all the while. Mix in more olive oil, red wine vinegar, salt and pepper and add yolk of a coddled egg and some parmesan cheese work the dressing until creamy. Add the romaine lettuce and toss. Exported from A Cook's Books -- Recipe management for Macintosh Quote Link to comment Share on other sites More sharing options...
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