No-Raw-Egg Caesar Salad Dressing |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
So many folks worry about using raw eggs in salad dressings, so this dressing is a real find. Even better, it's absolutely delicious-and is so easy to make. Thanks to Bonnie Stern for this one. Ingredients:
1/4 cup mayonnaise (not lowfat, not miracle whip) |
3 cloves garlic, minced |
1 teaspoon anchovy paste |
1 tablespoon fresh lemon juice |
1 tablespoon sherry wine vinegar (or red wine vinegar) |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
1/4 cup extra virgin olive oil |
1/4 cup canola oil |
3/4 cup freshly grated parmesan cheese |
Directions:
1. You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.
2. Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.
3. With food processor (or blender) running, slowly dribble in oils-or slowly whisk in oils, if making by hand.
4. You could use either all olive oil or all canola oil, but I prefer to use both.
5. Lastly, blend in the parmesan.
6. Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).
7. Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).
8. This dressing makes enough to dress one large caesar salad.
|
|