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Creamy Caesar Dressing Recipe

   
 

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     Creamy Caesar Dressing

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   10 minutes

Ingredients
2-4 peeled large cloves of garlic (more to taste)
One egg yoke
1/4-1/3 cup fresh lemon juice (about 3 large)
1/4-1/3 cup good White Wine vinegar
2 heaping Teaspoons of Dijon Mustard
4-7 Anchovy filets (don’t flinch before you try it with at least 2 for depth of flavor )
Cracked black pepper
Dash or so of Worcestershire
Several dashes Tobasco.
 
Onion powder
Hit of cayenne pepper

Instructions
This uses a 3-1 ratio of EVOO to fresh Lemon Juice/White Wine vinegar (hold EVOO in separate pouring measuring cup) Blend all ingredients in blender, then drizzle in the EVOO, 1-1/1/2 cups very slowly as emulsion builds (starting with a few drops to start the emulsion) then continue adding slowly til gone.)
Add 6 OZ Shredded Parmesan Cheese (sometimes I use Romano/Parm Blend) and blend til smooth. Taste it…and if it needs some seasoning adjustment…do so …then refrigerate til serving time…it will thicken as it cools.
Many folks love Caesar Salad and wanted to pass along my all time favorite that keeps in the refrig for days and is also good as a dip. It’s basically the same recipe for traditional Caesar dressing however you use a blender to create an emulsion and it’s creamy…restaurant variety. When serving over greens, (preferably romaine but any will do) let it rest a minute or so to loosen and then toss well with croutons, sliced chicken, steak, shrimp, mushrooms, whatever is in the fridge!!!
This is adapted from Williams Sonoma .......I call it good!!
Serving Suggestions
A nice bottle of wine and some fresh bread msakes a meal in minutes


Originally Submitted
10/14/2013





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