Tuesday, April 29, 2014

Caesar Salad Dressing

Yield: 1 cup

1 large garlic clove, minced
1 1/2 Tbsp. fresh lemon juice
1/4 tsp Worcestershire sauce
2 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
3 anchovy fillets
1 raw organic, pastured egg yolk
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1/2 tsp. sea salt

Allow the garlic and lemon juice to set for 10 minutes to take the "bite" out of the garlic.  Pour garlic mixture into a blender, and add the remaining ingredients and blend until smooth and creamy. 

Note concerning the egg yolk, anchovies, and oil

Caesar salad dressing is traditionally made with raw eggs, but it is suggested you purchase organic, pastured eggs and wash the shell before cracking.  Salmonella is the result of sick chickens so be sure the eggs you use are good quality.  Using pasteurized eggs is another option if you're not comfortable using a raw yolk.  

The addition of anchovies will not cause the dressing to taste fishy. 

I find that using "light" olive oil tastes less strong for a dressing.