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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Caesar Salad Dressing Recipe

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This recipe for Caesar Salad Dressing is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 anchovy fillets
1 small garlic clove
2 large egg yolks
1t dijon mustard
1 lemon
1 cup good olive oil
3T parmesan + more for serving
salt & pepper
Directions:
Directions:
Finely chop the anchovy and garlic together until it forms a coarse paste. Add to a pint mason jar. Add two egg yokes and use a fork to combine. Add mustard and the juice of 1 lemon, stir to combine. Add 3/4 cup olive oil, stir with for to begin to combine. Seal with a lid and shake jar to emulsify. Add parmesan and shake again. Add additional 1/4 cup olive oil if desired. Season with salt & pepper adjust flavors to taste.

Serve on top of firm lettuce or chopped kale (my favorite), toss with breadcrumbs and more parmesan. Enjoy!

Any left over dressing will keep in the refrigerator for a week.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min

 

 

 

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