Thursday, October 1, 2009

Reinventing the Wheel - Ceasar Salad Dressing

Every time we want Cesar salad at our home I log on to the Internet and go searching for the "original Cesar Salad Dressing" and have never found the same recipe twice. Tonight I finally caved in and made up my own recipe using traditional ingredients. I like a thick dressing and accidentally discovered the secret to making one.

1C extra virgin olive oil
2 extra large egg yolks
2T lemon juice
1t Worcestershire sauce
1t flaked salt
2t Dijon mustard
4 cloves garlic
1 small tin anchovies
1C finely grated parmigiano
cracked pepper to taste


Every time I've followed a published recipe all the ingredients get processed together and the dressing is less thick than I would prefer. This time I started with just the egg yolk and oil and whipped it up in the food processor until it became very thick and creamy. Remove the mixture from the processor and set aside. Then add the lemon juice, Worcestershire sauce, mustard, salt, chopped garlic and half of the anchovies drained and chopped into the processor. Process these until smooth, then fold in the other mixture, add the parmigiano and stir until you have incorporated all the ingredients. Chop the other anchovies and fold in, then toss onto chopped Romaine lettuce, sprinkle with course ground or cracked black peppercorns and mix.

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