Caesar salad dressing



3 eggs
1 clove garlic
2 anchovy fillets, chopped
2 teaspoons Dijon mustard
1 tablespoon red-wine vinegar
1 tablespoon freshly grated parmesan cheese
1/2 cup extra virgin olive oil
Freshly ground black pepper

Boil eggs for 4 minutes, then run under cold water for a minute
Crack each egg and scoop contents into food processor
Process until smooth and creamy
Work garlic to a paste with pinch of salt, then combine with anchovies, mustard, lemon juice, vinegar and parmesan, and with motor running, add to eggs
Gradually dribble in oil
Taste and adjust salt and pepper
Pour dressing into a jar and cover until needed

Recipe from Stephanie Alexander’s The Cook’s Companion

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