5 Genius Uses for Caesar Dressing (Other Than Salad!)

Yahoo Food
Updated

BY ADINA STEIMAN

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All hail the mighty Caesar. In fact, why not let the flavors of this iconic salad conquer everything you cook?

Ever since the Caesar salad was invented in a small restaurant kitchen in Tijuana, Mexico, salads across America have been just plain better: more lemony, more garlicky, and packed with the umami wallop of anchovy and Parmesan cheese. But why restrict the benefits that Caesar has bestowed to salad? Pretty much anything you cook will taste great if you Caesar-ify it. Case in point:

CRUST YOUR BEEF TENDERLOIN

Make a thicker, mayo-based version of the classic Caesar dressing, and it turns into a delicious coating for pork and beef roasts. The umami notes of Caesar dressing only make the meat taste, well, meatier. Bonus move: Shower the roast with crouton-like breadcrumbs, too.

USE IT TO DRESS A SLAW

All the creamy richness of Caesar dressing means it’s not just perfect for crunchy romaine—other sturdy greens like cabbage and kale will also stand up to it without wilting. And, yep, that means you can serve a scoop of Caesar slaw alongside (or on top) of pretty much any sandwich.

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SLATHER IT ON CHICKEN BEFORE ROASTING

You know how recipes sometimes tell you to tuck a mix of butter, lemon, and herbs under chicken skin before roasting? Well, there’s no reason why you can’t swap in some of your favorite Caesar dressing instead. The creamy dressing melts right into the chicken as it roasts, infusing it with flavor and crazy juiciness.

TOSS WITH VEGETABLES BEFORE ROASTING

Speaking of roasting, Caesar dressing also makes a great instant seasoning for vegetables—just toss a couple spoonfuls with your next batch before they go in the oven. Hardy vegetables like cauliflower, broccoli, and Brussels sprouts work especially well with Caesar’s robust flavors. And of course, roasting romaine is never a bad idea.

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DIP CRUDITÉS IN CAESAR

Because why would you dip your baby carrots in sour cream when you can dip them in the BEST DRESSING OF ALL TIME?

RECIPE: TUSCAN KALE CAESAR SLAW

INGREDIENTS:

  • 1/4 cup fresh lemon juice

  • 8 anchovy fillets packed in oil, drained

  • 1 garlic clove

  • 1 teaspoon Dijon mustard

  • 3/4 cup extra-virgin olive oil

  • 1/2 cup finely grated Parmesan, divided

  • Kosher salt and freshly ground black pepper

  • 1 hard-boiled egg, peeled

  • 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Ingredient Info: Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.

PREPARATION:

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

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PHOTO: DANNY KIM