Salad Dressing Repository - Caesar's Salad Dressing
Yield: 2
Meant for a Caesar's Salad with Hearts of Romaine lettuce and toasted Garlic Croutons, with a dusting of grated Parmesan cheese and freshly cracked black pepper.
Ingredients
- 1/2 tsp course sea salt
- 2 anchovy fillets or 1 tbsp anchovy paste
- 1 tbsp minced garlic
- 2 tbsp Dijon mustard
- 3 tbsp Worcestershire sauce
- 1 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 2 shakes Tabasco sauce
- 1 whole egg, unbroken
- 7-8 grinds freshly cracked black pepper
- 1/4 cup grated Parmesan cheese (like, Kraft)
Instructions
- Submerge the unbroken uncooked egg in near boiling water for one minute, and then remove and allow to sit at room temperature for five minutes while you begin the salad preparation.
- Add the salt to a large wooden salad bowl.
- Add the minced garlic and the anchovies or anchovy paste to the bowl, and using the back of large serving spoon, crush the garlic and the anchovy together until everything is ground down to a fine paste with no lumps.
- Add the mustard, vinegar, lemon juice, Tabasco and Worcestershire sauce, and blend this well with the anchovy and garlic paste.
- Crack in your coddled egg, and mix vigorously into the dressing until all of the egg has been incorporated into the emulsion.
- While mixing the dressing vigorously using a wire whisk, slowly pour in the olive oil. It, too, will emulsify into the dressing so that the entire mixture is a smooth consistency.
- Add the Parmesan cheese and freshly cracked black pepper to the dressing and blend well.
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