As far as salad goes, caesar salad is our favourite. Like the original, this recipe does not use anchovy paste. It does have an abundance of garlic though. We refer to it as “vampire repellant”. Toss with romaine lettuce, parmesan cheese and croutons, it makes for a delicious salad. You can’t help but want to over dress it. On the side or as a meal served with chicken, you’ve gotta love it.
An immersion blender is the ideal tool of choice for preparing Caesar salad dressing. Blend it well to properly thicken. It won’t be a thick as a ranch dressing, more like a slightly thicker consistency than heavy cream.
Caesar Salad Dressing
A delicious garlic forward caesar salad dressing.
Ingredients
- 1 large egg
- 4 cloves garlic minced
- 1 tsp dijon
- ½ tsp Worcestershire sauce
- 1 tsp lemon juice fresh if possible
- ½ cup olive oil extra light or light tasting
- 3 tsp red wine vinegar
Instructions
- Blend egg, minced garlic, dijon mustard, Worcestershire sauce, lemon juice and red wine vinegar.With the blender still running, drizzle olive oil into mixture and continue blending until smooth.
Notes
An immersion blender is ideal for this recipe.
