Caesar Salad Dressing
Working on an easier to make version of Caesar Salad dressing.
I do not see a lot of value to the egg.
Without egg it will be a bit thinner, but will keep for a few days in the fridge.
- ~1 Tbsp rouch chopped garlic
- 3 Tbsp olive oil
- 3 Tbsp lemmon juice
or a little less juice and some red wine vinegar
- 2 cc dijon mustard
- 3 anchovy filets
- 5 cc romano, rough chopped/sliced.
- 1/2 tsp ground black pepper
- 1/2 tsp salt
Start with garlic, add some salt and oil.
Immersion blend until smooth.
Slowly add some lemon juice/vinegar, altering with more oil
and continue blending to emulsify.
Add mustard, salt, and pepper, blend.
Add anchovies, cheeze, blend lightly, and add more salt/pepper to taste.
[optional] Add parsley and/or oragano
This should be a fairly strong dressing.
You may want to toss this with leaves to distribute evenly.
Last modified: 220513