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Calabash Cove Top 5 Dressings
CCR standard Caesar’s salad dressing
Standard ingredients:
3 small garlic cloves, minced 1 tablespoon capers
2 teaspoon anchovies paste (optional)
3 tablespoons freshly squeezed lemon juice, or app. juice from 1 lemon
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 cups mayonnaise
1 cup freshly grated Parmigiano Reggiano or good quality other parmesan
¼ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup olive oil
Method:
In a food processor on low-speed, spin together the garlic, anchovy paste, capers, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, parmesan, salt and pepper and spin until well combined. Taste and adjust to your liking.
Cove’s Avocado Caesar’s dressing:
In this recipe we are substituting the mayonnaise with fresh avocado pulp and the limes with lemons, processed guacamole can be used however the flavour may require a little more salt to mask the processed flavour. In addition to make this special recipe vegan we can leave out the cheese, anchovies, Worcestershire and Dijon mustard if it isn’t vegan.
Ingredients:
3 small garlic cloves, minced
1 tablespoon capers
2 teaspoon anchovy paste (optional)
3 tablespoons freshly squeezed lime juice, from two average size limes
2 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce
2 cups crushed avocado
1 cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Method:
Combine all ingredients together in a food processor except avocado
After first spin without avocado ensure all ingredients a blended fine to your liking
Add avocado and blend again, a few lumps of avocado in your dressing makes it fun to eat with your salad but that is to your liking.
Cove’s Dragon Fruit Caesar’s dressing:
Combining a semi sweet fruit to a cheese-based dressing may seem prohibitive.
The chef must first foretaste his own imagination to achieve genuine magic on the plate.
In this recipe this extra ordinary fruit will replace mayonnaise with a rich natural consistency.
Be sure to save a few pieces to garnish for guests who may doubt a chef’s imagination.
3 small garlic cloves, minced
1 tablespoon capers
2 teaspoon anchovies paste (optional)
3 tablespoons freshly squeezed lime juice, from two average size limes
2 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
2 cups diced dragon fruit
1 cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Method:
Combine all ingredients together and blend in food processor until smooth.
Over time dressing may naturally become pink in colour.
Serve with your preferred leaves and enjoy.
Cove’s Vegan Caesar’s dressing:
At the Cove we take joy in remixing traditional recipes to suit our specials guests.
With concern for those who wish to make it vegan we constructed a vegan dressing which substitutes the dairy and animal ingredients with tofu. This dressing imitates a traditional Caesar dressing with its body and consistency.
Ingredients:
3 small garlic cloves, minced
1 tablespoon capers
3 tablespoons freshly squeezed lemon juice, from one lemon
1 can tofu (firm) (we prefer the Roland brand)
¼ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup olive oil
Chef tip: Avocado or non-dairy mayonnaise can be added to give a more consistent body to this dressing.
Cove’s Goat Cheese Caesar’s dressing:
In this recipe we have decided to exclude the anchovies to avoid the conflict of flavour with the goat cheese. Also breaking down the mayonnaise by 1 cup from its original 2 cups, replacing it with 3-ounces of soft goat cheese.
The results will be more consistent and richer, and the goat cheese flavour won’t be overpowering. Hence we serve this caesar’s salad with our famous goat cheese balls.
Ingredients:
3 small garlic cloves, minced
1 tablespoon capers
2 teaspoon anchovies paste (optional)
3 tablespoons freshly squeezed lemon juice, from one lemon
2 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce
1 cup mayonnaise
3-ounce goat cheese
1 cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup olive oil
Method:
Combine all ingredients together and blend in food processor until smooth.
Chef Burt's summary:
Calabash Caesar dressings and Caesar’s salads are one or our signature dishes served with numerous choices of seafood, fish, meats, and tofu. Some are also infused with island fruits and vegetables.
Various croutons are added to make the salad more interesting, like garlic, sweet potato or roasted breadfruit croutons, parmesan or yam crisp, brioche and anything that can make this classic salad special.
Various leaves are used like romaine, kale, Batavia lettuce, iceberg, radicchio and endives.
“Days of Caesar”
Chef Burt
