8. Caesar Dressing
Caesar salad dressing is an indispensable ingredient in this legendary North American dish. It is from the prepared dressing that the final result and the salad taste will largely depend. Therefore, special attention should be paid to the technology for preparing the main component. In addition, this salad dressing goes well with many types of lettuce, as well as with tomatoes and cucumbers. That is, you may well use dressing not only for Caesar.
Ingredients:
- 1 large egg yolk (see note)
- 1 tablespoon (15ml) juice from 1 lemon
- 2 oil-packed anchovy filets, or more to taste, up to 6 filets (see note)
- 1 teaspoon (5ml) Worcestershire sauce (see note)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/2 ounce Parmesan cheese, finely grated (15g; about 1/4 cup)
- 1/3 cup (80ml) canola oil
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions:
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and parmesan cheese in a blender. With the blender or processor running, slowly pour in the canola oil until a smooth emulsion is formed. Next, slowly pour in 1/4 cup extra virgin olive oil. Season generously with salt and pepper to taste. And voila, your Caesar salad dressing is ready.
