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9
BASICS
CAESAR DRESSING
There are many versions of this recipe, but our take is pretty close
to the classic. If you’d prefer not to use raw egg yolks, egg substitute
can easily be used.
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic through the feed tube and process until nely
chopped. Add the anchovies, egg yolks, mustard,
lemon juice, vinegar, Worcestershire sauce and
pepper to the work bowl. Process until well blended.
2. With the machine running, slowly pour olive oil
through the feed tube in a steady stream until the
dressing is emulsi ed, about 30 seconds to 1 minute.
TIP: For the perfect accompanying Caesar Salad, we
love to make elegant Parmesan crisps. The shredding
disc makes it easy. Shred about 2 ounces of Parme-
san, and then portion out by the tablespoon 2 inches
apart, on to a baking pan lined with a nonstick baking
sheet (such as the Silpat brand). Bake in a 400°F oven
for about 8 minutes, or until melted and slightly
golden. Allow to cool on the sheet for a few minutes.
While crisps are baking, toss together 4 to 6 cups of
torn or shredded romaine lettuce, 2 cups of garlicky
croutons, a bit of dressing and then top each portion
with a Parmesan crisp. 2 ounces of cheese will make 8
crisps. This will de nitely impress your guests!
Nutritional information per serving (1 tablespoon dressing):
Calories 91 (95% from fat)
|
carb. 1g
|
pro. 1g
|
fat 10g
sat. fat 2g
|
chol. 24mg
|
sod. 68mg
|
calc. 4mg
|
ber 0g
2 GARLIC CLOVES, PEELED
6 ANCHOVY FILLETS
2 LARGE EGG YOLKS
2 TEASPOONS DIJON MUSTARD
4
TEASPOONS FRESH LEMON
JUICE
4 TEASPOONS RED WINE
VINEGAR
2 TEASPOONS WORCESTERSHIRE
SAUCE
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
²⁄
³
CUP EXTRA VIRGIN OLIVE OIL