Sunday, October 19, 2014

Caesar Salad Dressing


Living in one of the best beef producing areas of the world I grew up with an affinity for "Steakhouse Classics". Our family menu would usually consist of steak marinated in teriyaki sauce, fried mushrooms, stuffed potatoes, bread and Caesar salad. My Dad was the grill master, my mom would make the potatoes and my brother always made the salad dressing. I usually would just show up and stuff my face.
This dressing recipe is not for the faint of heart (excuse the idiom) because it includes two things that make some people squeamish and makes me salivate. Raw egg yolk and anchovies are two of the stars of this dressing and quietly make your taste buds explode without realizing you are devouring raw unborn chicken mixed with preserved oily fish.
I once watched a documentary on these old Spanish ladies hand stuffing tins of anchovies and was amazed at how methodical they were. The taste can be overpowering but if you find the right balance they can make a great addition to many meals.


Ingrediants:

  • 2-3 cloves of garlic
  • 1 egg yolk
  • 1 Tbsp lemon juice
  • 1 Tbsp Worcestershire sauce
  • 6 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2-3 anchovy fillets
  • 1 cup parmesan
  • fresh ground pepper

Directions:

  1. Place everything but the cheese in a food processor and puree.
  2. Toss the salad with the cheese and dressing.

 

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