Western Living Magazine
Off-the-Grid Living: Exploring the Island Cabin near Desolation Sound, B.C.
It’s Always Happy Hour at These 7 Homes with Built-in Bars
Great Spaces: Vancouver’s Wildlight Kitchen and Bar Is a Natural Beauty
3 Parisian Bistro-Inspired Comfort Food Recipes to Bring a Taste of Paris Home
Recipe: Confit Lamb With Roasted Eggplant and Baby Potatoes
Recipe: Sausage With Aligot
The Maui Resort That’s Banking on Your Thoughtfulness
Your Ultimate Travel Itinerary: Brooklyn Like a Local
The 2024 Spring Road Trip Destination You Won’t Want To Miss
Trending for 2024: Top 10 Stylish Furniture and Home Design Picks to Revitalize Your Space
How to achieve kitchen perfection: luxury appliance brand Fisher & Paykel shares all
Editors’ Picks: The Best Books We Read in 2023
How Do I Enter the WL Designers of the Year People’s Choice Awards?
Introducing the Winners of Our First Annual WL Design 25 Awards
WL Design 25 Winners 2024: White Out
Chef and cookbook author Julia Turshen shares her secret weapon: the salad dressing everyone begs her for.
“When I used to work regularly as a private chef, the most requested item I prepared for lots of different families was Caesar salad dressing. I was often asked to leave containers of it in refrigerators all over New York City! My master plan is to one day put it in a bottle (my mother is convinced that it will sell well and then my whole family will live in the “house that Julia’s Caesar built”), but, in the meantime, here’s the most direct way to get it from my kitchen to yours. The small victory here is abandoning convention and swapping a spoonful of mayonnaise for the customary raw egg to make a creamy, thick, luscious dressing without any worry about salmonella. Plus, what isn’t improved by a spoonful of mayonnaise?” —Julia Turshen, author, Small Victories
And once you’ve mastered this recipe, it’s easy to make it your own:
FOR A VEGETARIAN VERSION, use 1 tbsp drained capers in place of the anchovies.
FOR A VEGAN VERSION, use 1 tbsp drained capers in place of the anchovies and Vegenaise instead of regular mayonnaise, and leave out the Parmesan.
FOR THE EASIEST CREAMY MUSTARD DRESSING, whisk together 1 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp seeded mustard, 3 tbsp red wine vinegar, and º cup extra-virgin olive oil. Season with salt and pepper.
Excerpted from the Small Victories cookbook.
Are you over 18 years of age?