Ingredients
Units
Scale
Caesar Dressing
- 1 clove of garlic
- 1/2 teaspoon salt
- 1/4 tsp pepper
- 1 heaping teaspoon Dijon mustard
- 2 egg yolks
- 1 1/2 cups vegetable oil
- Juice of half a lemon
- 2 tbsp red wine vinegar
- 1/2 tsp anchovies paste
- 1/2 cup of powdered Parmesan cheese
Method:
- Place the garlic into a wooden bowl. Crush the garlic clove with the back of a fork until it becomes finely minced.
- Add the salt and pepper along with the egg yolks. Use the fork to combine well.
- Use a fork or a spoon to whisk the egg yolks while slowly drizzling the vegetable oil into the bowl, if the vegetable oil goes in too quickly the dressing will split as the dressing begins to thicken it is possible to pour the oil in a bit faster.
- Add the lemon juice, the white wine vinegar, and the anchovy paste and the Parmesan cheese and mix well.
This dressing is sufficient to make a Caesar salad using two heads of romaine, if only using one remove half the dressing and refrigerate for you set a later time. The dressing will last in the refrigerator for 7 to 10 days.
Pan fried croutons
- 1/4 loaf of hearty bread of your choice cubed
- 3 tablespoons of olive oil
- 1 tsp of sea salt
Method:
- Heat the olive oil until it just begins to shimmer, toss in the bread cubes and sprinkle with the sea salt. Cook until crisp, tossing often.
- To assemble your Caesar salad tear one head of romaine lettuce into bite-size pieces, using all but the core.
- Toss the romaine directly into the dressing, and mix well, the croutons can either be mixed directly into the salad or placed on top.
- Finish with half a cup of grated Parmigiano-Reggiano cheese.
- Category: appetizers, sides, salads, recipes