Request: Caesar salad dressing?

(Mike W.) #1

Anyone have a killer fatty Caesar salad dressing? Bonus points if it actually has sardines in it. Gonna make fried chicken “croutons” to go on it!

(Larry Lustig) #2

Anchovies?

(Brenda Soderlund) #3

2 egg yolks at room temperature
2 anchovies
zest of 1 lemon (I like it more tart - adjust as needed)
juice of 1/2 lemon
1 tsp dijon mustard
4 garlic cloves rough chopped
pinch of salt
couple grinds of pepper

process all in food processor
drizzle in 1-1/2 cups good olive oil

I almost always have some in the fridge. Add romaine, parmesan and more pepper and you’re good to go.

(Mike W.) #4

Ha! Yes.

(Mike W.) #5

image.jpeg2448×3264 1.43 MB
What did I miss? It’s super runny and just tastes like olive oil :frowning:

(Brenda Soderlund) #6

You have to drizzle the oil in really slowly until it emulsifies. I use my food processor which has a drip tube.

Start a new egg yolk in a clean blender jar. Slowly drip this mixture in.

Going forward, Use light olive oil if you don’t like the EVOO. Maybe a little more lemon too at the start. Once you mix it with the romaine, black pepper and parmesan it shouldn’t taste so strongly of olive oil. (But I like olive oil.)

(Mike W.) #7

Ah! I used a nutribullet :confused: Oh well. I added a little of it to some mayo and it thickened up and was delicious!

(Brenda Soderlund) #8

Aaah! I have one of those too instead of a regular blender so I use the food processor.

Glad it tastes good, anyhow :grinning:

(Mike W.) #9

image.jpeg3264×2448 1.97 MB