Thursday, October 7, 2010

Caesar Salad

Caesar salad itself is pretty simple...romaine lettuce, parmesan cheese, large croutons... It's the dressing that really makes it.  I've developed this one that doesn't require that raw or coddled egg.  It's creamy and garlicky and easy!

1 - 1 1/2 tsp. anchovy paste ( or 2 -3 anchovy filets, smashed)
1 tsp. dijon mustard
1 tsp. worcestershire sauce
2 - 3 cloves garlic put through a garlic press
1/2 cup mayo
1/3 - 1/2 cup extra virgin olive oil
juice of 1/2 lemon
1 tin flat anchovies (optional)

Whisk the first 4 ingredients together then stir in the mayo.  Slowly whisk in the olive oil and then the lemon juice.
If you're using anchovies on your salad, whisk in the oil from the tin also.
Makes just under a cup of dressing


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