Mom's Caesar"s Salad Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 clove fresh garlic, peeled and crushed into the blender container 1 pint Olive Oil 1/4 pint Tarragon Vinegar Juice of 1 Lemon 2 tsp Salt 1/4 tsp Dry Mustard 1/2 tsp Black Pepper, freshly cracked 1/2 tsp MSG or Accent 1/16 tsp Cayenne Pepper
3 Eggs, Coddled
Garnish: Croutons Parmesan Cheese Anchovy Fillets Freshly Ground Black Pepper to taste
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Directions: |
Directions:Add all ingredients to a blender in the order listed. Blend thoroughly until slightly thickened. Keeps for up to 2 weeks in the refrigerator.
Coddled eggs; bring a full pot of water to boil with 1 tablespoon of salt, add eggs and remove from heat. Let sit for 1 minute only. Drain and run under cold water. To use these eggs crack egg into blender like a fresh egg and then use a teaspoon to scrape out the bits of solid egg on the inside of the shell. |
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Number Of
Servings: |
Number Of
Servings:1 quart |
Preparation
Time: |
Preparation
Time:20 Minutes |
Personal
Notes: |
Personal
Notes: Mom got this recipe from Barb Wallick who paid $100 for the recipe back in the early 1960's. That was a princely sum back then. Mom always served this dressing on Romaine lettuce with home made croutons, plenty of freshly ground black pepper and Parmesan Cheese all tossed together. Mom would also top the salad with Anchovy fillets for garnish. This dressing is very rich so a little goes a long way!
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