YOU SHOULD MAKE THIS // ISSUE 02

You heard it here first. If you aren't dressing yourself, dress some vegetables. To get you started, these are two of the most repeated in my arsenal: an easy Caesar and carrot-ginger — what’s on that little salad you get before the sushi arrives. But let's not go there, it's too painful these days. 

What I love most about these dressings is their versatility. Add a little less oil to your Caesar so it's thick and dip some potato chips in there. Dip everything you can find in there. Fry leftover rice and spoon some carrot-ging over top. Smother wilting things you're avoiding in a good dressing and they're bearable again.

If you're not an anchovy lover, Caesar is the time to look past it. If you don't have access to them, I've included subs. Really just sub your heart out. Dressings are all about experimenting. And there's literally no one around to judge you, except that person you're stuck with. And even they won't judge you at this point. So go dress things. 

CAESAR DRESSING
Make about 1 cup

PARTS
— 1 clove garlic
— 1 (or more!) oil-packed anchovy filets, drained
— 1 egg yolk
— Small spoonful of Dijon mustard
— Juice of 1 lemon
— Neutral oil
— A few handfuls of grated Parmesan 

CLUES
1. Finely mince/mash garlic and anchovy filet(s) until a paste forms. Set aside. 
2. In a large bowl, combine the egg yolk, Dijon, and lemon juice. While whisking constantly, add neutral oil in a slow stream until the mixture thickens to a consistency like mayo. 
3. Add the garlicky anchovy paste to your bowl along with a small handful of grated Parmesan. Whisk until combined. 
4. Taste and season with salt and pepper as desired. Continue to taste and add more Parmesan, more lemon, more pepper etc. until it’s perfect. 

NOTE
You can sub the anchovies for a few dashes of Worcestershire sauce or a little white miso paste. Sometimes I include all of it, just because. Work with what you’ve got.

CARROT-GINGER DRESSING
Makes about 1 cup

PARTS 
— 2 tbsp white miso paste 
— 1 small-ish shallot, about 3 tbsp minced
— 1 cup carrots, roughly chopped (~3 large carrots)
— 2 tbsp fresh ginger, peeled and minced 
— 2 tbsp rice vinegar
— 1 tbsp sesame oil
— 1 tbsp neutral oil

CLUES
1. Combine all ingredients in a small food processor or blender. Add 3 tbsp water and blend on high until creamy. Add more water as needed until you reach desired thickness. Taste and season with salt. 

NOTES

If you love miso like I do, add 3 tbsp. If you don't have rice vin, sub with apple cider vin. This dressing gets even better as it sits. Refrigerate in an airtight container. 

OTHER GREAT THINGS

If you missed the easy banana & nut butter cookie clusters in Issue 01, they're here. If this was forwarded to you, sign up for future newsletters here. If you need a good playlist to whisk your dressings to (I'm talking Pretty Ricky and some older, questionable tunes), I got you. If you have the homemade bread itch (like the rest of the world) but don't know where to start, read this. 

Until next week, you crazy people.