spicy caesar salad dressing

category: we have jon & vinny's at home

Surprise! Another recipe this week! :-)

If you live here in LA then you have 100% been to Jon & Vinny’s or at least I hope you have! I am obsessed with this place and they truly have one of the best caesar salad’s ever anddddd it has a little kick to it with the calabrian chilis! I’m obsessed!

Now, this is the only thing I’m going to tell you about making your own caesar dressing especially if you’re craving the Jon & Vinny’s one…it’s gotta be fully homemade, meaning crack that egg yolk!

I have a shortcut version of this caesar dressing using store-bought mayo but this recipe you’re essentially making your own mayo then turning into a caesar dressing! 100% worth it!

Tools:

• blender

• hand held immersion blender

  • if you’re using this you will need a wide deep bowl or measuring cup

• food processor

• zester/microblade

Ingredients

• 2-3 anchovies

  • I like fishwife anchovies (sold at Whole Foods)

• 1 teaspoon worcestershire sauce

• 1 teaspoon dijon mustard

• 1/2 lemon, juiced

• 1 egg yolk

• 1 tablespoon chopped calabrian chili peppers (sold at lots of grocery stores!)

• 1/2 cup FRESHLY GRATED PARMESAN CHEESE

  • I’m using all caps lol because you want to get the cheese on the block NOT the one in the container (basura). It just makes the dressing that much better…trust me!

• 1/4 cup GOOD extra virgin olive oil (evoo)

  • I like Graza Drizzle or Brightland (both sold at Whole Foods. Using a good evoo truly matters)

• kosher salt & fresh cracked black pepper, to taste

• little gem lettuce or romaine, chopped or left whole (totally up to you)

• optionals: chicken & croutons

Directions

1. In a blender or food processor add the egg yolk, Worcestershire sauce, lemon juice, dijon mustard & anchovies into the blender. Blend everything together then slowly, like slowlyyyyy add in the EVOO until it becomes an emulsified liquid & it will become slightly, like slightly thick (thick like it will coat the back of a spoon a little bit). What you’re essentially doing is making mayo!

2. Next add in the freshly grated parmesan cheese & calabrian chili peppers then blend all together and it will become thick!

3. Add some salt & pepper then taste to adjust seasonings to your lining and you’re done! This will stay in your fridge for about a week!

4. Toss a little of the salad dressing onto your lettuce & top with whatever you like!