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26
Caesar Vinaigrette
Using a whole egg rather than just egg yolks results in a lighter
Caesar dressing that comes together more easily.
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon garlic, minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper
METHOD
1 In the food processor fitted with the Chopping blade, combine the
egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes,
mustard, and anchovies. Slowly pour in the oils to emulsify. Stir in the
cheese and season with salt and pepper.
2 Refrigerate in a covered container. When ready to use, whisk or
shake the container.
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
25
Oven-Dried Tomatoes
Makes 1 1/4 cups
INGREDIENTS
About 12 medium Roma tomatoes (2 pounds)
3/4 cup extra virgin olive oil, plus additional
1 teaspoon fresh thyme leaves, minced
6 cloves garlic, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
METHOD
1 Preheat the oven to 250 degrees F.
2 In a pot of boiling water, blanch tomatoes for about 15 seconds.
Drain and refresh in ice water. Drain water, peel, core and cut
tomatoes into quarters and remove seeds.
3 Line a baking tray with parchment paper. Place tomatoes quarters
on the tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle
with thyme and garlic. In a small bowl, combine salt, pepper and
sugar and sprinkle evenly over the tomatoes.
4 Bake tomatoes until they begin to shrivel, about 1 hour. When
tomatoes are cool enough to handle, transfer to a container and
pour remaining 1/2 cup of olive oil over them. Cover, refrigerate
and use as needed.
Recipe Courtesy Wolfgang Puck
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