Monday, June 13, 2016

CAESAR SALAD DRESSING-toss with fresh CSA lettuces!


6 anchovy Fillets packed in oil, drained

1 small garlic clove

Kosher salt

2 large egg yolks

2 tablespoons fresh lemon juice, plus more

3⁄4 teaspoon Dijon mustard

2 tablespoons olive oil

1⁄2 cup vegetable oil

3 tablespoons finely grated Parmesan

Freshly ground black pepper

Chop together anchovy, garlic, and pinch of salt. Use the side of a knife blade to

mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon

juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then

vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt,

pepper, and more lemon juice, if desired. Toss with crisp lettuce leaves, croutons and more cheese!

No comments: