Caesar Salad Dressing
Ingredients:
| 5 cloves |
Garlic |
| 5 each |
Anchovy Filets |
| 3 Tbsp. |
Lemon Juice |
| 2 Tbsp. |
Cider Vinegar |
| 2 each |
Egg Yolks |
| 1 quart |
Olive Oil Blend |
| 1/2 Cup |
Grated Parmesan Cheese |
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Salt and Freshly Ground Pepper
to taste |
Method:
- Mince the garlic and anchovy, then using the side of a chef’s knife, mash the two ingredients into a paste.
- Add the lemon juice, egg yolks, and vinegar and blend together.
- Slowly add the oil while whisking rapidly. Dressing should be thick but able to flow.
- Whisk in the Parmesan cheese and season with the salt and freshly ground pepper.
Yield about 1 quart.
Source: Chef Ronald Ng, CCSF
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