Chef Gerards Award Winning Caesar Salad Dressing

Recipe from my dad, Chef Gerard (now deceased). He trained in France and Germany. He developed this recipe as assistant chef at Waldorf Astoria Hotel in NYC many years ago. He later used this at Blackstone Hotel in Kansas City, Drake Hotel in Chicago, and when he was Executive Chef at the Hotel Utah in Salt Lake City (where he was featured in Gourmet Magazine). This recipe won countless awards and was in national cooking magazines. Not as easy as other Caesar dressing recipes, but worth the effort! I guarantee it! Julia Child has a great Caesar dressing recipe, but this recipe beat hers in one contest. Chef Gerard suggested letting this dressing stay in the refrigerator for 2 days for better flavor. Optional, but suggested.

Step: 1

Crush parsley, green onions, celery salt, oregano, basil, black pepper, paprika, and garlic cloves together to create a paste. Combine paste with olive oil, Burgundy wine, white wine vinegar, and stewed tomatoes in a mixer. Mix for 5 minutes. Refrigerate. Stir well before serving.

Per Serving: 662 calories; protein 0.8g; carbohydrates 4.4g; fat 72.3g; sodium 334.3mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .