It's a very simple recipe because your food processor is going to most of the work unless you don't have one. However, if you don't have one, use a large bowl, mash or chop the ingredients as required and use a whisk to mix.
Ingredients
- YOU WILL NEED, and don't skimp!!!
- 6-8 large cloves garlic, peeled
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 tablespoons fresh lemon juice
- 3 tablespoons red wine vinegar
- 4-6 anchovy fillets, chopped
- Kosher salt and freshly ground black pepper to taste
- 1 pint extra-virgin olive oil
- 1 hand full of freshly grated Parmesan cheese
- 2 large raw egg yolks (optional, but it makes it)
- 1 head romaine lettuce, cleaned &, dried
- Croutons; Freshly made are the best but personally, I don't care for them.
Directions
Put every thing in the processor except the oil & cheese (and for you hot-shots, not the lettuce). Turn on at med. speed until everything is chopped well. Add the cheese through the feed tube until blended. Now, while still running, start adding the oil at a slow drizzle so it whips into the mixture. It should whip into a thick creamy dressing an you'll know it's done. Taste it (and again hot-shots, turn the processor off) and if you feel it needs anything, add it and it and re-blend a little. Now that was easy. Let's face it; I know you guys want to do this table-side in the bowl to impress the ladies, but your probably still whipping it. Well, why not, I'm sure she's worth it.
Break up the lettuce by hand and toss with some dressing in a bowl and top serving with additional Parmesan and croutons. This will make about a quart and will keep refrigerated for about a week.
For variation top with grilled chicken, shrimp or whatever.
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Submitted 10/30/05.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vin.paolino@verizon.net
Caesar Salad