Difference between revisions of "Caesar Dressing"
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Revision as of 11:18, 28 July 2015
Ingredients
1 tsp anchovy paste
OR 4 whole anchovy fillets
2 tablespoons spicy brown mustard or dijon style
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
2-4 cloves fresh garlic, peeled
the juice of 1/2 a lemon
1/2 cup olive oil
1/4 cup freshly grated Parmesan
1 dash salt
6-8 cracks of ground black pepper or more to taste
Directions
In a food processor or beaker for immersion blender combine anchovies, mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend with stick blender. Check that garlic is blended and consistency is even.
With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours before using it on the salad.
Delicious on romaine, coleslaw mix, or even finely shredded brussel sprouts. Be sure to serve with lemon wedges on the side for a finishing touch of tart lemon goodness!
