CAESAR SALAD DRESSING
I love a good Caesar salad. One of the best dressings I’ve ever had was at Prima Cafe, a great little local mom and pop Italian spot. I asked them about their dressing and the owner wrote down the ingredients for me and left me on my own to figure out quantities. I think I came close to deconstructing their fabulous dressing.
makes about 1 cup
3/4 cup olive oil
3 T lemon juice
2 T parmesan cheese grated
1 egg yolk (eliminate it if you are worried about raw eggs)
2 cloves garlic minced
1 t worcestershire
dash tabasco
1/2 t ground mustard
1/2 t anchovy paste
1 T red wine vinegar
1 t whole grain mustard (optional)
1T chopped parsley
1/2 t fresh ground pepper
3/4 t salt
By hand method: Combine everything in a medium bowl,except for the olive oil. Slowly whisk in the oil until everything thickens..
Food processor method: Using the steel knife, and with the machine running drop the whole garlic cloves and parsley sprigs down the feed tube. Scrape down. Add the rest of ingredients except for the oil. Pulse a few times. Scrape down the bowl. With the machine running pour the oil in a steady stream fairly fast- you want it to thicken some but, not turn into mayonnaise.
Because of the egg yolks use dressing within a couple days.
