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CAESAR SALAD DRESSING

List of Ingredients






1 small yellow onion

1 to 1 1/2 heads elephant garlic (you may also use regular garlic)

1 ounce anchovies (2 to 4 fillets), retain the oil

1/3 cup whole grain mustard

1/4 cup lemon juice

2 to 3 teaspoons vinegar

2 teaspoons Worcestershire sauce

2 teaspoons hot pepper sauce (Tabasco)

Equivalent of 12 yolks, pasteurized

1 quart olive oil

1 tablespoon salt

1 tablespoon pepper

Puree onion, peeled garlic cloves (if you like it really garlicky, use the whole amount), anchovies, mustard, lemon juice, Worcestershire sauce and hot pepper sauce to a smooth paste in food processor.

Whip egg yolks and vinegar together in a blender. With blender running, slowly add oil through feed tube until incorporated. Slowly incorporate garlic-anchovy mixture. Thin with a little anchovy oil. Finish with salt and pepper. At this point, taste and adjust seasonings, blending in a little more vinegar, if desired.

Serve over Romaine lettuce leaves.


Recipe