Robert NasserRobert Nasser is the owner of Dinner Done's Centreville, VA store. Robert has been involved in the kitchen in one form or another from age 6. A past owner of 2 restaurants in Venezuela, he knows what good food is made of: great ingredients and great recipes. Concern for the way our eating habits are changing, especially since more and more households are extremely busy places, played a big part in his decision to license a Dinner Done store in Virginia from his brother and sister in law in Florida. Filling the need for healthy meals, while getting families back around the dinner table is a major reason for Dinner Done's success. His international background and love of travel have given Robert a unique perspective on foods and ingredients, and how best to marry them to obtain new tastes and flavors. When coming up with new recipes for his customers, Robert can draw upon this experience to enable them to try new ideas without sacrificing taste or nutrition. A self confessed recipe book addict, he has accumulated over 50 cookbooks in 3 languages. These rarely stay on a shelf, as he uses them almost daily!
Okay, now that weve got our basic mayonnaise set, now we start to add where the real flavor comes in. There is a lot of debate among cooks about how much anchovy paste or anchovies to add to a Caesar salad. There is as many variations on this, as there are cooks out there. Here is what you need to know. Worcestershire sauce which we are also going to be using does contain anchovies, so it all depends how much you like the taste of anchovies. If you really like a lot of anchovies, a strong anchovy taste, use a lot. If you dont, you dont really like anchovies, dont skip using the Worcestershire sauce but you can leave the anchovies out, although it really wont be a true Caesar salad. Speaking of anchovies, you do have a couple of choices. You can buy anchovy fillets, in these little cans at the store or my personal favorite you can just buy the paste in a tube. By using the paste in a tube, you dont have to take a fork and mash the anchovy all over some cutting board. So, were going to go ahead and use the paste in this one. Although it really doesnt make difference, they are both going to taste the same. For this amount of mayonnaise and to my personal taste I am going to use again about a teaspoon of anchovy paste. I am just going to go ahead and squirt it right in there and once I have got it, again I continue to mix make sure that, that anchovy taste get spread all around in there. Once its incorporated, take a little bit and taste, taste test. What you are also looking to taste here is salt. If it doesnt seem salty enough, now is the time to add a pinch of salt. If it is salty enough then you are going to correct the salt all the way at the end, because you are going to be adding Parmesan which has a lot of salt in it as well, as well as bacon. So, again this is just a preliminary salt taste at this point. Good enough. Okay, next step add a dash or so of Worcestershire sauce, a dash or so of hot sauce. incorporate it well. Notice how it keeps getting little bit more liquid as we adding liquid into it. Now, we are going to take one clove of garlic, peeled; smashed a little bit. I like to use this garlic peeler because it saves me a lot of time. All I am going to do is put that clove of garlic in there, and by pressing, I am going to get all that good garlic goodness out. You can take a knife too to scrape away and keep the good stuff in there. Once again you will notice, as we add each ingredient we are mixing well so that the flavor gets distributed evenly. Now, we come to the Parmesan cheese. To this amount of dressing I am going to use, I will say about a quarter cup of Parmesan cheese. Go for the good stuff folks, dont skimp on this. Dont get that stuff thats in a plastic container, sitting on an aisle somewhere. Get yourself a little chunk of good Parmesan cheese, grate it up fine and use that instead. Its going to make a ton of difference, believe me.
So, like I said about a quarter cup or so. Once again mix in your flavors and then take some crumbled bacon, you can take bacon and fry it up in the pan and then chop it up or you can buy the crumbled stuff, but make sure you get real bacon. Dont dare use those bacon in a jar. You dont want to do that. I would say Ive got here about a half a cup of bacon. Now, if you dont like pork or you dont like the taste of bacons or maybe you have some sort of a religious objection to the use of bacon in your diet or pork in your diet, go ahead and skip the bacon. Its not that important, but I like bacon so I put it in there. Okay, now weve got your basic real Caesar salad dressing. For the next step we are going to go ahead and put this all together.