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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stu Sinclair's Famous Caesar Salad Dressing Recipe

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This recipe for Stu Sinclair's Famous Caesar Salad Dressing is from The Demeter Family Cookbook , 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:  
- Virgin Olive Oil
- Red Wine Vinegar
- Capers
- Anchovies
- Fresh Garlic Cloves
- Egg (1)
- lemon (1)
- Lea & Perrins- Worcestershire Sauce
- Powdered Hot Mustard
- Ground pepper
- Croutons
- Fresh Grated Parmesan Cheese
Directions:
Directions:
In a large wooden salad bowl, mix 3 parts Olive oil to one part Red Wine ( I make 3 swirls around the bowl with the oil and then one swirl with the wine vinegar. Using two forks, grind up a dozen capers and 2 anchovy strips, then add one egg, garlic cloves to desired taste (use a garlic press), half of a squeezed lemon, powdered hot mustard (I use the end of a fork and put just a touch of the powdered hot mustard into the mix), 6 drops of Lea & Perrins, and mix it all together (I use the two forks to whip it all together). I let it sit for about 15 minutes to thicken a little. Add Croutons and Parmesan Cheese at the time you mix the dressing with the Romaine Lettuce. (Best to have the lettuce, 2 heads, cleaned, cut up, rolled into a tea towel and refrigerated, as this will get the moisture off the lettuce and make it crispy). Before serving, sprinkle lightly with fresh ground pepper. VOILA!!!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20

 

 

 

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