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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The amounts in recipe make a very generous sized salad, and the dressing makes enough for at least 2 large salads or more if you are conservative when dressing the salad. I like to use anchovy paste, because you can just screw the cap back on and stick the tube back in the refrigerator, not wasting the rest of the tin. Read more . I also don't use raw egg, as the dijon mustard does fine as the emulsifier. This dressing is quite tangy and is not very oily, like other Caesar Dressing recipes I've tried. Ingredients:
dressing |
3 cloves garlic |
1/2 tsp kosher salt |
several cranks freshly ground black pepper (at least 10 or more to taste) |
1 1/2 tbsp anchovy paste |
1 1/2 tbsp dijon mustard |
1/2 cup fresh lemon juice |
1/4 - 1/2 cup extra virgin olive oil |
salad |
3 romaine hearts, chopped into bite sized pieces |
1/2 cup pignolis (pinenuts), toasted and cooled |
2/3 cup grated asiago cheese |
Directions:
1. In a miniature food processor (about 2 cup size) put garlic, salt, and pepper. Process until garlic is finely chopped. 10-15 seconds or about 8 pulses.
2. Add anchovy paste and dijon mustard. Process until mixture is well blended.
3. Add lemon juice and pulse 2 or 3 times to blend.
4. Add about 1/4 cup olive oil, and process until dressing thickens. Taste and adjust olive oil a tablespoon or two at a time, until dressing is to your liking.
5. IF YOU DO NOT HAVE A MINI-PROCESSOR: Finely mince or press garlic. Combine garlic, salt, pepper, anchovy paste, dijon mustard, and lemon juice in a 2 quart bowl and whisk until well blended. In a slow stream, whisk in olive oil. Start very slowly with the first 1/4 cup. Taste frequently once dressing starts to thicken.
6. TO ASSEMBLE SALAD: Toss chopped romaine, pignolis, and asiago cheese in a large salad bowl. Dress salad to your liking, being careful not to over dress, as this dressing packs a punch.
7. Store remaining dressing in the refrigerator in a sealed container.
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