Caesar Salad Dressing by einar

This is the way Caesar wanted it to be with coddled eggs and anchovy!

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TIMES

Prep time: 0:25 Overall time: 0:25

SERVINGS

15 to 20 servings scale / convert

INGREDIENTS

3 cups extra virgin olive oil
3/4 cup red wine vinegar
1 Tablespoons & 1 tsp. Worcestershire sauce
2 tsp. salt
1 Tablespoon ground mustard
4 cloves minced garlic
4 whole eggs still in shell
4 lemons, juiced
Freshly ground black pepper to taste
1 cup grated Parmesan cheese
4 anchovy filets

INSTRUCTIONS

In a bowl or I use a 1 Quart jar. Combine oi,vinegar,Worcestershire sauce,salt,mustard, garlic and lemon juice. Whisk or put on the lid of the jar and shake until well blended.

Coddle the eggs by heating about 3 cups of water to a boil.Slowly put the eggs still in the shell in the pot and let stand for one minute. Then remove the eggs from the pot and let cool for about five minutes. Then crack the eggs into the bowl or jar and whisk or shake to blend.

Mash the anchovies with a fork and add to the bowl or jar and whisk or shake to blend. Then add the Parmesan cheese and whisk or shake to blend.

CHEF COMMENTS

I make almost all of my salad dressing both at home and at work. You get a much better flavor and you know what is in it as well.

At home I make salad dressing in a 1 Quart jar with a lid it is easy to just shake to blend them. And when you are done just put in the frig. And next time just shake and pour.

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