Ingredients
- Mike's Caesar Salad Dressing
- (Subtitle: Caesar for Dummies)
- While I learned to make traditional Caesar Salad Dressing in the Oak Room at Disneyland Hotel in Anaheim many years ago, this blender adaptation is much easier to make (but less showy to prepare) and will keep in the refrigerator for about one week. This recipe makes 8-10 servings. Even people who hate anchovies will like it. Just don't tell them what's in it. If you're on a low sodium diet, you can control that by varying the anchovy and Worcestershire sauce content.
- Ingredients:
- Low cholesterol egg substitute equal to one egg (Egg substitutes are safer because they are pasteurized and free of bacteria).
- Juice of 1 to 1 = lemons. If in doubt, use a little more.
- 1 tablespoon of Worcestershire sauce, or a good splash
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon freshly ground pepper, or to taste
- 1 can flat anchovy filets, or 1 tablespoon anchovy paste
- 1/2 cup grated Parmesan Cheese
- Any salad oil. I prefer the low cholesterol kind. Corn or olive or both are good
- 1 clove garlic, peeled. If you like it real garlicky, use two., but never garlic powder or garlic salt.
- Romaine lettuce, torn and chilled.
- Spoon mixture into a lidded container like a Mason jar and refrigerate to allow flavors to blend. Let it "age" for 1 to 2 hours before use. It will keep refrigerated for about a week.
Directions
In a blender, put lemon juice, vinegar, Worcestershire sauce, egg, mustard, pepper, garlic clove and anchovy. Run blender at medium to high speed until all ingredients are chopped up and liquefied. Add Parmesan Cheese and blend in.
With the blender running at high speed and the cover in place, slowly start adding oil through opening in cover. As the oil blends in, the mixture will thicken like mayonnaise, and finally stall the blender. When that happens, the dressing is done.
DO NOT TRY TO DOUBLE THE RECIPE. NORMAL BLENDERS ARE NOT LARGE ENOUGH.
Turn off blender and taste. If not sour enough, add some more lemon juice or vinegar and turn the blender on again. You may have to cycle the blender on and off several times to get it to mix completely. It will be very thick.
Spoon mixture into a lidded container like a Mason jar and refrigerate to allow flavors to blend. Let it "age" for 1 to 2 hours before use. It will keep refrigerated for about a week.
Tear up Romaine lettuce and chill before adding dressing. Add dressing and toss. You will notice that this dressing (unlike traditional Caesar dressing) will coat the lettuce and stay put. Add some crisp croutons at the last minute before serving and top each serving with a little more grated Parmesan cheese.
Print this recipe
Submitted 6/13/05.
Source: My own recipe
Submitted By: Michael Taterka
mikejbd@e-tex.com
Mike's Safe Caesar Salad