Sunday, October 26, 2008

Caesar Salad Dressing

SP makes a fantastic mock Caesar dressing. I have asked him to write it down, but he says its impossible because he just eye balls it. We now choose this recipe from Cook's Illustrated, spring 2008 edition. It's better for saving in the fridge than his version. We made it last night to accompany the lobster and saved the extra dressing. We are using it tonight as the dressing for chicken wraps (cubed chicken cooked with a little lemon pepper, in a wrap with dressing, chopped Romaine, and shredded cheddar cheese).

1/4 cup buttermilk
2 Tablespoons lemon juice
2 Tablespoons mayo
2 teaspoons Dijon mustard
1 teaspoon Worcestershire
1 to 2 garlic cloves, minced
3 anchovy fillets (we use anchovy paste instead)
1/2 Tablespoon salt
1/2 teaspoon black pepper
2 Tablespoons Extra virgin olive oil
1 ounce Parmesan cheese
  1. Mix all dressing ingredients except oil and Parmesan with a whisk until smooth.
  2. Slowly add oil in a steady stream, whisking all the way.
  3. Slowly stir in cheese.
  4. Use as wanted and refrigerate unused portion.

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