Ceasar Salad Dressing
Caesar Salad Dressing
2 heads cleaned Romaine lettuce
2 cloves of garlic run through garlic press
2 tbsp fresh lemon juice
2 anchovy fillets
1 tbsp Dijon Mustard
1 dash Tabasco
1 dash Worscheshire sauce
2 egg yolks
1.5 cups WCP Extra Virgin Olive Oil
Fresh ground black pepper
4 tbsp Pecorino Romano, grated
¼ cup fresh croutons
Coddle eggs in hot water, separate yolks.
In food processor: add egg yolk, Dijon mustard, garlic, anchovy, Tabasco, Worscheshire sauce, pulse processor several times to combine ingredients. Slowly add olive oil while pulsing processor (do not go full throttle or dressing may ‘break’), keep adding oil until a light mayonnaise consistency is achieved. Add lemon juice and pepper. Taste. If too oily add more lemon. Individual flavors should not be dominant, but rather a blend of all the ingredients. Adjusting a bit may be necessary. Do not be afraid to experiment!
Toss torn Romaine leaves with dressing, croutons and cheese. Serve on chilled plates with chilled forks.