I've never been a huge fan of Caesar salad until I started making my own dressing; now, I can't make this salad enough. It's particularly great for me because it requires minimal ingredients, so it keeps me from having a fridge full of veggies that are only going to go rotten before I can eat all of them.
Favorite Caesar Salad Dressing
Whisk together the following:
2 egg yolks
anchovy paste (I squeeze out paste to about an inch to inch and a half)
juice of one small lemon
zest of small lemon
3 cloves of fresh garlic, minced
salt and pepper to taste
Then, slowly stream in extra virgin olive oil (about 1/2 to 3/4 cup) while whisking to emulsify.
Finally, whisk in 1/4-1/2 cup grated Parmesan.
You'll never buy bottled dressing again!
1 comment:
Hi Ashley. This is such a terrible thing to do to someone who writes how she has no time, BUT... I've had a recipe in my cabinet for over a year that I have wanted to try, but haven't. Maybe you will be inspired. If so, compare it to the recipe you posted and be very, very honest. I bet yours will win!
CIA's Guilt Free Caesar Dressing
2 ozs parmesan cheese, cubed
3 garlic cloves
1 Tbs Dijon mustard
1 1/2 tsp white wine vinegar
1 1/2 tsp Worcestershire sauce
salt & pepper to taste
1 cup silken tofu
3 Tbs extra virgin olive oil
Place cheese in a blender and pulse until it settles uniformly into the bottom of the container. Add garlic and continue to blend until minced. Add mustard, vinegar, Worcestersire sauce, S&P and tofu, and process until thoroughly combined. While the blender is running, drizzle in the oil and process until smooth. Add water, if necessary, to acieve the desired consistency. Adjust seasoning to taste.
Wonder if you'd want to add the anchovy paste?
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