Caesar the CP Way Dressing

Dressing Collage

Hey Yummies:

I have been remiss in posting to this area of my website, but that is all about to change! My first recipe post coming from Miami, I actually have a video that was shot by my wonderful and talented 8 year old son, Orlando in Brooklyn! We actually shot it as I was cooking and preparing for our last house party in our Williamsburg apartment. We moved to Miami two weeks later so future videos will be coming to you from the 305 😉 You can find the video on my Facebook page.

Disclaimer, I do not usually cook in a fancy sexy dress (hello I was about to be a hostess) AND for some strange reason Orlando really got a lot of the….ahem….”girls” in his shooting angle. Yikes :/ Oh well, I guess we all know he’s gonna be a b__b man when he gets a bit older!!!!!!

On the dressing: I make this primarily for my raw kale salad. I love to add flakes of parmesean cheese, roasted eggplant and sautéed crispy shiitake mushrooms. Since I’ve been OBSESSED with this Nutty Bread recipe, I also added “nutty croutons”, chunks of the bread lightly toasted with olive oil. That’s the BOMB salad, I’m telling you.IMG_9189

I’ve been eating mostly pescatarian of late so I’ve held off on adding chicken, but chickpeas would add that extra protein if you need it as a main.

Enjoy!!

CP Caesar Dressing

Ingredients:
1 large or two small cloves of garlic
3/4-1 teaspoon sea salt
1 teaspoon anchovy paste (or to taste)
3/4 teaspoon Dijon mustard (or to taste)
Juice from 1 to 1 1/2 lemons
1/3 to 1/2 cup good quality EVOO (not too flavorful)
Runny Yolk from an extremely soft boiled organic egg

In a mortar and pestle, smash up garlic and salt so it is a thick paste. Make sure the garlic is smushed uniformly. Add the anchovy paste and mustard, incorporate thoroughly. Pour the lemon juice in or squeeze it through a strainer as in video. Using a wisk, slowly pour the EVOO in and emulsify. Put the egg in a small pot with enough water to cover. Over high heat, let it come to a boil and then IMMEDIATELY, take it off the stove, pour off the hot water and run the egg under cold water. Do this only until you can handle the egg without burning your fingers. Using a knife, crack the side of the egg, carefully open it so that the yolk doesn’t fall out! You might want to pour some of the uncooked egg white out (do it over a bowl in case the slippery yoke slips out). The yoke will have an very fine skin over it but should be mostly runny. Plop it into the dress and wisk that baby up so it makes the dressing super creamy. Serve over the kale (or any hearty leafy raw green) immediately!

Christianne Phillips's Site