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Wednesday
Jan082014

OLIVEY CAESAR DRESSING

Olivey Caesar Dressing . Sprouted Kitchen

I work part-time at a grocery store, so I am aware of consumer buying trends based on season and weather. We sell twice as much soup when it's raining out, more pre-packaged food is sold during the week for the work crowd as opposed to weekends, we'll sell out of sea salt caramels first, without question, out of all the holiday treats, and as soon as January 1st hits, the "lettuce wall," as we call it, needs to be completely replenished every hour for the resolution setters. But don't worry, that only lasts through January and then we can bring the chip and cookie numbers back up. We are a predictable people group, I'll say. Next year when I am working off the pregnancy nachos I may be more motivated to construct a program to post here. I contributed the recipes to this article in Oprah magazine this month if you're looking for ideas until then. 

How to react to the lettuce binging? Well, it sounds like there may be a need for a flavor-packed dressing. Cooking has been simplified around here lately. If I am in the mood, I try to take full advantage and make a few things in advance while I am making the mess. Yesterday I made two dressings, washed and chopped all my salad greens, a batch of Ashley's cookie dough with almond, flax and oat flour (which while more crumbly, still taste amazing), a big batch of brown rice and lentils to add in salads, warm up under a couple poached eggs or blend up for a veggie burger base if it doesn't get consumed in a few days. Like I said, if we're cooking, we are cooooooking. I was pretty happy with this new dressing I tried from one of the cookbooks I got for Christmas and wanted to pass it on. Having a few dressings on hand is the easiest answer for me to keep out of a salad rut. I'll also use the thicker ones for sandwich or wrap spreads or drop a dollop on a hard boiled egg for a snack. Anyway, hope the new year has left you feeling hopeful and excited for new experiences. And hungry for lots of salad of course. 

Olivey Caesar Dressing . Sprouted Kitchen

Olivey Caesar Dressing . Sprouted Kitchen

OLIVEY CAESAR DRESSING // Makes 1 1/4 cups

Recipe adapted from The True Food Kitchen Cookbook

They do make vegetarian worchestershire sauce without the anchovy that can be found at health food stores or online. The printed recipe adds salt, but I felt there was enough salt in the other ingredients to contribute plenty of salinity for my taste. Adjust to your preference. 

 

  • 3 garlic cloves
  • 1 Tbsp. worchestershire sauce
  • 1/4 cup pitted kalamata olives
  • 2 Tbsp. dijon mustard
  • 1/2 cup grated parmesan cheese
  • 3 Tbsp. red wine vinegar
  • juice of one lemon
  • 1/3 cup fresh flat-leaf parsley
  • 1 tsp. fresh ground pepper
  • 3/4 cup extra virgin olive oil

 

Olivey Caesar Dressing . Sprouted Kitchen

In a blender of food processor, combine the garlic, Worcestershire, olives, Dijon, parmesan, vinegar and lemon and blend into a smooth paste. Add the parsley, pepper and olive oil and pulse a few more times to combine. 

Dressing will keep covered in the fridge for up to two weeks. 

salad // purple kale, savoy cabbage, shaved yellow beets, lentils, this dressing and a dusting of grated parmesan

pita // I stuff the above salad into a pita with a little extra dressing 

other ideas // on baked tofu spears, classic romaine salad with fresh baked croutons, pasta salad with artichoke hearts, arugula and sun dried tomatoes, a dressing for the lentil meatballs

Olivey Caesar Dressing . Sprouted Kitchen

Reader Comments (43)

Yes. If I cook, I cook in a big time, way messy kinda way as well lately. Just getting really into it as opposed to halfway. I love that caesar dressing from the True Food cookbook and LOVE that you enhanced the salt + brine with olives. And look you all hangin' out with Big O like it ain't no thang! High five for all the good stuff in 2014, lady. xo

January 8, 2014 | Unregistered CommenterLaura

I love this caesar dressing recipe as well as I am obsessed with your lentil meatballs! I made them a dozen time by now with little variation here and there. Saw your feature in Oprah magazine - beautiful - congratulations ,you are such an inspiration!

January 8, 2014 | Unregistered CommenterMedha

This sounds so good! I can only imagine how many people are running out to make salad right now - wild!! Happy New Year!

Wow, looks delicious! I'll try it tonight with my grilled cauliflower steak. Thanks!

January 8, 2014 | Unregistered CommenterQuyen

This sounds so good! Thanks for sharing. Must admit that I'm on a salad kick (isn't everyone?!) and this sounds great. Love the idea of the pita!

January 8, 2014 | Unregistered CommenterPatricia

Oh yes, this dressing sounds amazing alright! Hope that baby belly is treating you well xx

January 8, 2014 | Unregistered CommenterEmma Galloway

Oh so creamy and such a gorgeous looking dressing! Ha, I love how you mention the resolution settlers. As humans we can be so predictable and so wildly fluctuating in our habits - a conundrum, truly! Happy New Year! x

January 8, 2014 | Unregistered CommenterSneh | Cook Republic

I love finding new dressing recipes! I never by store bought dressing anymore, so finding new recipes is a win for me.

January 8, 2014 | Unregistered CommenterKristi

In hope of eating even more vegetables this year I think it's time I embraced sauce. Having homemade dressings like this one on hand will be a game changer. Loving the suggested uses for it at the bottom. Can't wait to try it!

January 8, 2014 | Unregistered CommenterGrace

In hope of eating even more vegetables this year I think it's time I embraced sauce. Having homemade dressings like this one on hand will be a game changer. Loving the suggested uses for it at the bottom. Can't wait to try it!

January 8, 2014 | Unregistered CommenterGrace

I like ismple cooking and simple fresh flavors. I also like a good dressing to go with it.

January 9, 2014 | Unregistered CommenterMarta

Must be delicious on pasta too... Oh boy, I'm making this dressing over the weekend :)

January 9, 2014 | Unregistered CommenterOndina Maria

haha, I love hearing about these trends! We're so predictable!

January 9, 2014 | Unregistered CommenterSimply Life

Gorgeous, as always! I'm always looking for a caesar-y dressing while avoiding the egg situation, so this is perfect!

January 9, 2014 | Unregistered CommenterAbby @ The Frosted Vegan

Look at you just slipping in all casually that you wrote for Oprah. Your recipes there are great! I'm totally making that soba noodle goodness.

Your cooking frenzy described here sounds rather like my Sunday afternoons when I cook up grains, soft-boiled eggs, wash greens and and roast veggies so that our coming work week is a snap to pack lunch for. My coworkers say things like "your lunch look/smells so good" but it really isnt any effort at all when doing it all in one go! Indeed. This dressing is definitely happening, that pita salad looks just perfect for Work Lunch. I love it! Thanks for your wonderful inspiration.

January 9, 2014 | Unregistered CommenterSophie

Wow, this looks delicious! I am a fan of anything involving kalamata, and am always looking for new salad dressing. Thanks for the recipe!

January 9, 2014 | Unregistered CommenterMegan

What an intense & flavorful dressing! This sounds like it would be perfect with just about any salad in the book, honestly--or maybe even as a fish marinade.

January 9, 2014 | Unregistered CommenterEileen

Olives. I just can't get over it. My how you've grown. I love your grocery store insights. Hilarious. I love that while I may not be able to be with you guys on a regular basis at least I know my cookies are keeping to company. Love.

January 9, 2014 | Unregistered CommenterAshley

Love your blog! Are the shaved yellow beets raw or cooked?

January 9, 2014 | Unregistered CommenterAli

This looks so yummy! Caesar dressing is soooo good! I love the idea of all those olives! I will definitely try this!

January 9, 2014 | Unregistered CommenterMaria Tadic

I have just (as in this week) discovered salad dressing. I have always thought that I didn't like it but I've suddenly realised that it makes salad taste way better. I can't believe it's taken me 30 years to find this out… Excited to try this delicious sounding dressing and put it on everything!

January 9, 2014 | Unregistered CommenterKathryn

yum! this makes me want to eat a big, green salad right now!

January 9, 2014 | Unregistered Commenterashley | bloom & nourish

Caesar salad was always my favorite salad growing up. I ordered it at every restaurant I went to. Must give this new dressing a try!

January 9, 2014 | Unregistered CommenterEliza B

Hopeful and excited, indeed. Plus OPRAH. I die. DIE. Literally. My love for that woman rivals my love of my new romper.

January 9, 2014 | Unregistered Commenterkels

This dressing sounds amazing! Will be trying it on some kale tomorrow. Love the addition of olives. Thanks for sharing!

January 10, 2014 | Unregistered Commentersharon

Amazing dressing, thanks for the recipe (although parmesan cheese is never vegetarian, it contains animal rennet)!

January 10, 2014 | Unregistered CommenterBelle

your photos are exquisite. enjoyed this so much!

January 10, 2014 | Unregistered Commentererin

I just made a chicken, avocado and spinach sandwich for lunch & dressed it with this. Now I'm thinking about how I could apply it to dinner... Thanks for the recipe! It's a keeper.

January 10, 2014 | Unregistered CommenterKata

I find it interesting to see what purchases people make when I'm in the grocery check out line, but actually working in a grocery store and seeing what sells and when would probably be fascinating, at least for me. And nice work on the Oprah article! Just think, she may actually be eating meals you created, whoa!

January 10, 2014 | Unregistered CommenterJacqui

Awesome, tomorrow I'm tasting this!

January 11, 2014 | Unregistered CommenterEmily @ My Little Lasik

Thanks for sharing! This looks delicious and I will try once I find myself some vegetarian Worcestershire sauce. I have really been on a salad kick lately, but have mostly been stuck on balsamic based dressings. This will be a nice change :)

January 11, 2014 | Unregistered CommenterAsha

Cool! I just found your blog and I love it, it is so handy for me, I love wholefoods, eating healthy and tasty dishes- not to mention stuffing food in pitas :)

January 11, 2014 | Unregistered CommenterSteph

I'm glad you've embraced the olives too because this dressing sounds so great, just what I didn't know I was looking for :)

January 12, 2014 | Unregistered CommenterMJ

While the dressing is no doubt delicious, these photos are really what I'm drooling over in your post! I love how the lemon and olives especially are so abstracted that it takes a second to realize what you're looking at. Really beautiful.

January 13, 2014 | Unregistered Commenteramy

This dressing looks delicious! Good dressing can make any salad hit the spot. I used to not like salads as much until I found tasty dressing recipes.

I'm 18 and just started my own food blog and it's been a fun challenge. I'm at: aglutenfreelovestory.blogspot.com

January 16, 2014 | Unregistered CommenterMelanie

That olive photo is out of this world! Way to go hugh

Yum! Made this yesterday and have wonderful plans to use it in all the lovely ways you suggested. I made it vegan by using vegan worcestershire sauce and substituting this homemade Brazilnut Parm for the parmesan. My kitchen is never without a giant jar of that stuff :)

January 27, 2014 | Unregistered CommenterLindsay

worcestershire sauce has anchovies in it!!!

January 30, 2014 | Unregistered Commenterbrie

@brie - that doesn't bother me, I eat fish. They make a veg one for those who don't.

January 30, 2014 | Registered CommenterSara

I will definitely try this recipe. I make my own salad dressings all the time and I love coming up with new twists on traditional favorites. Great post. I just subscribed to your blog! Thanks for your contribution and congrats on your Best Food Blog award!!! Check out my blog http://tyme2eat.com/ when you get a chance.

January 31, 2014 | Unregistered CommenterTyme2Eat

Oh, I'm so in love with your photography. So beautiful. I think I could sub nutritional yeast for the parmesan in these, what do you think?

Wow, looks delicious!

February 13, 2014 | Unregistered Commenterperfect weight

I put flaxseed sprouts in a omellete with feta cheese and a little meatless sausage and it reminds me of spinach with more crunch but great taste.I take a little homemade honey mustard and some chia.lentil sprouts with a big bowl of salad and eat this daily.All these lok like something I will give a try to in the near future and will post my thoughts.

March 12, 2014 | Unregistered CommenterTirons

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