If you don’t ask, you won’t receive! My husband and I were in San Francisco for the Christmas holidays and had dinner at Ironside West Coast BBQ in SoMa (South of Market) as soon as we hit the City. One of the many things I love about San Francisco is that you can wander around almost any corner and find a pretty darn good restaurant or even a gem. Ironside was just that. They serve American-style comfort food, the menu is eclectic and the chef has put his own special touch on each dish that makes them a standout. My Caesar Salad was the best ever! I asked the waiter if the chef would share his recipe for the dressing and sure enough, I got it! Score!!

When I got home I realized that it was the restaurants version and would have made enough for my whole neighborhood and then some! I converted the recipe and downsized it to make a little more than a cup, which is still a lot of dressing. But I am a big fan of making more when you have time and freezing it to use later when you don’t have the time. Now you can have Caesar Salad anytime you want!

If you find yourself in San Francisco, or are a local with a few hours to kill before the Giants game, this is the place to go!

Puree first 7 ingredients in blender. Add egg and blend. Add olive oil and canola oil slowly to blender to emulsify. Blend in parmesan cheese and season with salt and pepper.  

This makes more than you will probably use so freeze the leftover dressing in ice cube trays.

Pop out the frozen dressing and keep it frozen in a Ziploc freezer bag. When you want to make a Caesar salad, take out a couple and let them thaw.