Sunday, March 16, 2014

Caesar Salad Dressing (Outback Steakhouse Ripoff)

I woCAESARrked as a prep/line cook at the Outback Steakhouse for 5 years in my twenties.  It wasn't the greatest career path, but I can't put a price on the fact that I hijacked their recipes for my personal enjoyment!

When I worked there as a prep cook in the early 90's, Outback was very strict about adhering to THEIR recipe and one of those trademark recipes was the BOLD Caesar salad which had a VERY AGGRESSIVE flavor profile due to the copious amounts of garlic and anchovy.

Long after I left Outback, I would frequent the restaurant and ALWAYS order that kick ass Caesar salad.  Once or twice I ordered a salad that just didn't punch me in the mouth and slap my taste buds, but I shrugged it off as an off day for the prep crew.  After a few more disappointing experiences, I began to take offense at the idea that one of life's simple pleasures was being stolen from me.  One day, I found this offense too great to bear any longer so I asked a manager about the relatively bland dressing only to have my salty, savory soul torn from me forever. He confirmed that Outback scaled back the recipe because many guests found it overwhelming. Oh the rage of that day...

For those who recall and share my affinity for the classic, here it is.  For the rest of you pansies ;-), I would recommend you start with the smaller amounts of garlic and anchovies. You can always add more and run the blender again...

INGREDIENTS:
1.5 cups olive oil
3 large eggs
2-3 TB red wine vinegar
1 1/4 C freshly grated parmesan
3-4 TB cup chopped garlic
2 TB fresh parsley
1 TB Worcestershire sauce
1 TB lemon juice
1 TB dry mustard
1 TB black pepper
1-2 oz anchovies

DIRECTIONS:
OK...pay attention. Im only gonna give the instructions once.
Put all ingredients in blender and pulse for 30-60 seconds.
Really, that's it.

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