Caesar Dressing (20L)

A buddy in Ontario (BoBo) needs a Caesar Dressing recipe for the Masses. I used to make this recipe while working at Delta Sun Peaks in the Mountains of BC. BoBo never did get around to writing out a recipe book to carry around during his Adventures. Finding a recipe for large batches can sometimes be a problem...so here ya go Bryan!! You can adjust any of the flavours to your liking.


The history of this popular salad is a controversial issue, even in the spelling of the name. There is a widely held misconception that it is named after Julius Caesar, but the salad's creation is generally attributed to restaurateur Cesar Cardini (an Italian born Mexican). Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of prohibition. As his daughter Rosa (1928–2003) reported, her father invented the dish when a Forth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef".
Another story is that the salad was created for Hollywood stars after a weekend party. Others suggest Cesar's brother Alex created it as "Aviator's salad" for San Diego aviator comrades who were in a hurry, and the dish was renamed later, when Alex was a partner of his brother. A few fellows among Cardini's personnel claimed the authorship, but without success.
There is no direct documentary reference to it until the mid-1940s— twenty years after the 1924 origin asserted by the Cardinis. It appeared on a Los Angeles restaurant menu in October 1946.

Ingredients:
2L Liquid Egg (this can be purchased in the store or crack your own)
400g Raw Garlic (ends trimmed)
300g Capers
500ml Dijon Mustard
12 Anchovy Fillets (whole..substitute paste if necessary)
750ml Red Wine Vinaegar
10oz Worchestershire
15ml Tobasco
800g Parmesan Cheese (fresh is best)
Lemon Juice to Taste (bottled works)
1 Bunch of Parsley
16L Canola Oil
Salt and Pepper to taste

Combine all ingredients except oil and Burr Mix. Then slowly add Oil while Burr mixing until you have an emulsified dressing....do not over blend...it will split on you!!! Adjust the Salt and Pepper to your tastes. You now have enough Caesar Dressing to last at least a few days in any Restaurant.

Keep er' Steamin